1 1/2 lb. salt cod
1 lg. onion (diced)
2 tbsp. olive oil
4 cloves garlic (peel and mince)
Leaves from 6 stalks celery (diced)
1 can tomato paste (sm.)
1 lg. can chopped tomatoes
1 c. dried black olives
1 jar capers
1 lg. handful chopped parsley

Soak cod overnight in cold water, change water at least once. Rinse and cut each filet in large chunks and set aside.

Saute onions and garlic in olive oil, add celery leaves, tomato paste, tomato sauce, parsley, capers and olives. Simmer 5 minutes.

Layer cod on top, cover and cook slowly for 30 minutes, stirring carefully so cod doesn't break apart. Sprinkle with parsley. Serve with boiled potatoes.