Baccala in the Saracen Style: Stoccafisso alla Corropolese

Ingredients

• 1 (3-pound) stock fish (salted cod with skin and bones), soaked for 48 hours in 2 or 3 changes of water
• 1/4 cup extra-virgin olive oil
• 1 onion, thinly sliced
• 1 rib celery, finely chopped
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• Pinch red pepper flakes

• 2 cups canned and peeled tomatoes, crushed, plus their juices
• 2 red bell peppers, cleaned and cut into 3/4-inch dice
• 3 quinces, peeled and cut into 3/4-inch dice
• 1/4 cup raisins, plumped in warm water and drained
• Salt and pepper