Recipe for cooking salt cod in tomato sauce

Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Seafood

1 1/2 lb. (one and a half lbs. ) salt cod fillets
2 med. onions, sliced
1 Tbsp. olive oil or Canola (or other vegetable) oil
2 med. tomatoes, chopped
1 clove garlic, chopped
1/8 tsp. pepper
2 hard cooked eggs, peeled and sliced
1/4 c. pitted ripe olives, sliced
Snipped parsley

If fish fillets are large, cut into serving pieces. Place fish in enamel or stainless steel pan or glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 or 4 times.

Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer 5 mins. Pour into ungreased 12 x 7 1/2-in. baking dish.

Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange fish on tomato mixture. Cover and bake at 350 degrees fahrenheit until fish flakes easily with fork, 20 to 1/2 an hour.

Garnish with eggs, olives and snipped parsley.

Yields 8 servings.