Recipe: Baked Salt Cod with Potatoes and Tomatoes

BAKED SALT COD with potatoes and tomatoes
(Baccala' al Forno)
Rec.food.recipes/Laura Engles/2001
Serves 6 people:

1 1/2 pounds baccala', skinned and boned
2 1/2 cups fresh or canned drained tomatoes, peeled, seeded and coarsely chopped

4 boiling potatoes, peeled and cut into sixths lengthwise
2 garlic cloves, halved
1/2 cup oil-packed black olives, drained
1/2 cup chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper to taste
3/4 cup dry bread crumbs
1/2 cup extra-virgin olive oil.

Reconstitute the salt cod by soaking it in a cold water in the refrigerator for 24 hours, changing the water 5 or 6 times. Drain, rinse, and cut the flesh into 2 inch chunks. Preheat oven to 375 F. Place half the tomatoes in a 10 x 14 inch baking dish. Place the salt cod, potatoes, and onion in a single layer over the tomatoes. Arrange the remaining tomatoes, garlic, and olives on top. Sprinkle over the parsley, salt, and pepper,then cover with bread crumbs. Drizzle the top with the olive oil, distributing it evenly over the dish. Pour in 1 cup of water, being careful not to disturb bread crumbs. Bake the dish in the preheated oven until potatoes are tender and bead crumbs golden brown, about 1-1/2 hours.