Baccala And Potatoes - cooking recipe

Ingredients

2 lb. boneless baccala, already soaked
8 Idaho potatoes, cubed
2 onions, chopped
1 (35 oz.) can imported plum tomatoes
2 stalks celery, diced
salt and pepper to taste
3 c. water
1 tsp. oregano
2 tsp. Colavita olive oil

Preparation

In a 6-quart saucepot, saute onion, celery, salt, pepper and oregano for 10 minutes.
Add potatoes and cook 15 minutes.
Add tomatoes and water; cook 30 minutes on low heat.
Add baccala and simmer 30 minutes more.
Good lenten meal.