Soak approximately 5 pounds bakalar in cold water for 2 days, changing water often to remove excess salt from fish and also to soften fish. The last 3 hours of soaking should be done in hot water to shorten cooking time. After soaking time is completed, drain fish and add to 6 quarts boiling water. Cook about 40 minutes; drain fish and put aside, keeping it warm until other ingredients are ready. 8-9 lg. cloves garlic, chopped 6 lg. potatoes, cooked and diced Salt and pepper Onion Chopped fresh parsley (for garnish)

Heat oil with chopped garlic until garlic turns brown. Remove garlic with slotted spoon and discard. Keeping oil on heat, add bakalar, stirring constantly to prevent sticking. Add seasonings and potatoes; continue cooking about 25 minutes, stirring constantly. Let stand 1/2 hour before serving to blend all flavors well.