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1
In a medium saute pan, heat 4 tbsp of olive oil. Once hot, add the diced onion. Cook for a couple of minutes until they start to soften, set on the side.
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2
Wash and cut cod into 5 cm pieces.
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3
Peel and slice the potatoes and keep them in the water.
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4
Chop garlic and parsley.
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5
Use a large pot and start whit 4 tbsp of olive oil; begin with layering 1/2 of the potatoes, half the onions, cod, and half of the tomatoes. Sprinkle with half the parsley and garlic.
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6
Finish whit layer of the potatoes sprinkled with rest of onion, tomatoes, parsley and garlic.
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7
Add bay leaves, white wine, salt and freshly ground black pepper.
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8
Cover the potatoes with a 1-2 cm of water.
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9
You can do to this point hours ahead just cover and keep in the fridge.
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10
Hour to hour and a half before dinner; place on the stove and bring stew to a boil and then turn down to a simmer for 35-40 minutes, or until potatoes are tender.
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11
Don't mix at this stage; shake the pot occasionally.
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12
Let it sit at least for 30 minutes to an hour; if needed, heat slightly before serving.
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13
Serve with some crusty bread.
