1 lb. boneless, dried codfish (bacalhau) without skin
3 lg. potatoes, peeled & sliced
3 lg. onions, peeled & sliced
3 lg. tomatoes, sliced
3 lg. green peppers, seeded & sliced in rings
1/2 c. olive oil
Freshly ground black pepper

Soak codfish overnight in water to cover, changing water once or twice. Drain, cut into bite-size pieces.

In a large pot, alternate layers of potatoes, onions, tomatoes, green peppers and cod. Pour over the olive oil and sprinkle liberally with pepper. Cover and bring quickly to simmer. Reduce heat and cook slowly until done, about 1 1/2 hours. Do not stir, it cooks from bottom up.

Great on a cool winter's eve. Serve with a crisp green salad, lots of warm French bread and butter and a glass of wine.