2 - 2 1/2 lb. salted cod (boneless)
1/2 lb. green olives
1 bunch leeks
1 tsp. capers
2 oz. flat fillets of anchovies
Tomato Sauce

Soak the baccala for 24 hours. Change the water several times. Wring out baccala - pat dry with paper towels. Cut into 3 to 4 inch pieces. Cover bottom of large size baking dish with prepared tomato sauce. Line leeks over sauce, then fish, olives, capers and anchovies. Pour sauce over fish. Cover baking dish tightly.

Bake at 350°F for 35 - 45 minutes, until fish is soft and flaky.