Sue Cotoni's baccala

Serves 10

Olive oil (for the dish)

12 medium potatoes, peeled and very thinly sliced

1/2 cup chopped fresh parsley

1/2 cup grated Romano or Parmesan

1/2 cup dried breadcrumbs

1 can (28 ounces) kitchen-ready tomatoes

2 pounds salt cod (baccala), soaked for 2 days in several changes of cold water, and cut into 2-inch pieces

1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.

2. Cover the bottom of the dish with potatoes. Sprinkle with parsley, garlic, cheese, and breadcrumbs. Sprinkle with tomatoes and olive oil. Add a layer of fish, and a very light sprinkle of parsley, garlic, cheese, and breadcrumbs. Cover with potatoes.

3. Continue layering in the same way, ending with potatoes. Sprinkle parsley and olive oil on top.

4. Cover with oiled foil. Bake the mixture for 45 minutes. Remove the foil and continue cooking for 15 minutes (total cooking time is 1 hour) or until the potatoes are tender and golden.