2 to 3 lbs. boneless baccalli
2 1/2 lbs. Italian tomatoes
Oregano to taste
Garlic to taste
Olive oil
3 med. onions
Black pepper
1/2 can black olives, pitted
1/2 can green olives, pitted
Capers (optional)

Cut up baccalli and soak in cold water. Change water several times until no longer salty. Brown garlic and onions in olive oil. Add oregano, tomatoes, and black pepper. Cook 45 minutes. Place baccalli in baking pan. Pour tomato sauce over fish. Add olives and capers. Bake at 350 degrees for 1/2 hour.