1 pound of fresh codfish filets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the codfish meat into shreds.
1 pound of cooking potatoes. to enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.
⅓ cup of raisins. this is a key ingredient in the aroma and the taste. modify at your discretion.