Use a cod fillet already soaked. As a precaution, when I buy salt cod which has been already soaked, I still keep it in a basin of cold water overnight and, if possible, I change the water at least twice.
Cut cod into pieces and pat them dry well with some kitchen paper.
Shallow fry the cod in a pan with extra virgin olive oil, turning the cod on the other side as it becomes golden. Set aside.
Pour in a large pan a few tablespoons of extra virgin oil, then add the minced garlic and a piece of hot chili pepper to your taste: I used a one whole, which was not too spicy, and I removed it at the end, when it had already flavoured the sauce.
Return to the pan the fried cod, then add the raisins, the pine nuts and the tomato paste dissolved in water.
Cook over low heat for about 45 minutes, until you'll have a thick and flavourful sauce. Serve hot with plenty of fresh bread to mop the sauces.