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1
Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently.
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2
After 24 hours, break off a tiny piece of fish and taste for saltiness.
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3
If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
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4
Place potatoes in cold water to cover.
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5
Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through.
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6
Drain.
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7
Heat oil in a large, heavy bottomed casserole over medium heat.
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8
Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft.
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9
Add the olives and saute for an additional minute.
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10
Stir in the tomatoes and their juice.
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11
Bring to a boil.
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12
Lower heat and simmer for 10 minutes.
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13
Stir in broth and return to simmer.
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14
Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
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15
Taste and, if necessary, add salt.
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16
Serve hot.
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17
Note: Often, salt cod dishes will require no additional salt.
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18
Therefore, always taste before adding any seasoning.
