2 to 3 lbs. Baccala (fish), totally submerge in fresh cold water for 3 days, changing water morning and night
1/4 c. oil
2 cans whole tomatoes, chopped or you can use stewed tomatoes
6 med. onions, chopped
3 stalks celery, chopped
2 tsp. oregano
2 tsp. parsley
2 tsp. sweet basil
1 can pitted black olives
Cut up baccala

Saute onions, garlic, and celery in oil for about 8 to 10 minutes. Add tomatoes and seasonings to mixture. Let simmer for 20 minutes. Add baccala and cook another 20 minutes, then add pitted and drained olives. Serve and enjoy!