1 1/2 lbs. baccala soaked
1/2 c. olive oil
2 sm. onions, sliced
2 cloves garlic
1 stalk celery, diced
1 bay leaf
1/2 tsp. thyme
1 tsp. parsley, chopped
1 sm. can tomatoes
1/2 c. dry white wine
3 med. potatoes, sliced (not too thin)
3 c. water
1/2 tsp.pepper
4 slices Italian bread, toasted and rubbed with garlic

Cut soaked baccala into pieces about 4 inches squares. Place oil, onion and garlic in large pan and brown gently. Add celery, bay leaf, thyme and parsley and continue browning. Add tomatoes and cook 5 minutes. Add wine, potatoes and water. Cook 10 minutes. Add baccala, lower heat, cover pan and cook slowly 40 minutes, or until potatoes and baccala are done. Add pepper. Pour soup over toasted garlic bread in soup dishes.