Baccala alla Napoletana (salt cod braised with potatoes, tomatoes, capers and olives)

Soak the salted cod in plenty of cold water in the fridge for three days, changing the water every day.

Put extra virgin olive oil and thinly sliced onions in the bottom of a shallow Dutch oven; slice the potatoes about a quarter inch thick.

Let the onions saute, add a small splash of dry white wine and cook it out, about 30 seconds.

Add the tomatoes and pepper but no salt until the very end, since the cod is salty.

Nestle the potatoes in roughly a single layer, scatter capers and black olives over and leave alone; cover and cook 10 to 15 minutes to give the potatoes a head start.

Cut the thick piece of cod into about three-inch pieces; set aside thin pieces, which fall apart, for another use.

When the potatoes are about halfway cooked (about 15 minutes), nestle in the cod and simmer gently about 15 minutes more.

Remove the cod once cooked through, cover and cook the potatoes about 15 minutes more; taste and season the potatoes with salt and ground black pepper.

Return the cod, nestle it in, and finish with lots of fresh chopped parsley.