• Soak the baccala` for 12 hours in fresh water to remove the salt. Change the water 2-3 times.
• Soften the raisins by bathing them in lukewarm water.
• Lightly coat with flour the baccala` fillets.
• Put some oil in a large saute` pan and give a quick coating  on all sides of the fillets.
• In a separate saute` pan, saute` the onion.
• Add the sauted onion to the baccala`.
• Toast very lightly the pine nuts and the fennel seeds. The toasting is necessary to extract their oils and enhance their flavors.
• Add to the baccala` the tomatoes, the pine nuts, the fennel seeds, the raisins and the peperoncino.
• Continue cooking the baccala` and if it gets a bit dry, add some hot water. At the end the sauce should be dense. Pay special attention in turnig the fillets as they become fragile and can break up.
• Add salt as needed, but be careful that the baccala` could still have some residual salt of its own.
  
• Sprinkle fresh pepper and the baccala` is ready to be served.

Buon Appetito!