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["1.", "To rehydrate the salt cod, soak it in cool water, keeping it covered in the refrigerator.", "(See choosing and preparing tips to follow) Drain and rinse in fresh water, remove any skin and bones which remain, and cut the flesh into 2"" chunks.", "2.", "Preheat the oven to 375 degrees F.", "3.", "Place half of the tomatoes in a 10x14"" baking dish.", "Place the salt cod, potatoes, and onion in a single layer over the tomatoes.", "Arrange the remaining tomatoes, garlic, and olive on top.", "Sprinkle over the parsley, salt, and pepper, then cover with bread crumbs.", "Drizzle the top with the oil, distributing it proportionately over the dish.", "Pour over 1 c. of water, being careful not to disturb the bread crumbs.", "4.", "Bake the dish in a preheated oven till the potatoes are tender and the bread crumbs are golden, about 1-1/2 hrs.", "Choosing and Preparing Cod:When buying salt cod, or possibly baccala, select meaty, white fillets, not thin dark pcs.", "The skinless and boneless variety eliminates tedious preparation techniques.", "Traditionally preserved salt cod has a high salt content and is very dry.", "It should be soaked for two days, and the water must be changed twice a day.", "Today, salt cod is often preserved with less salt than in traditional methods, and the flesh is still somewhat soft.", "This greatly reduces the soaking time.", "To rehydrate ""soft"" salt cod, soak it in cool water for 24 hrs.", "Keep the bowl covered in the refrigerator and change the water twice.", "Drain the salt cod and rinse it thoroughly in fresh, cold water.", "Pull off any skin and remove any remaining bones before cooking.", "Services."]
