Estocaficada (stockfish stew)

Instructions

1. The day before, soak the stockfish in a large bowl of cold water, changing the water 3 to 4 times to remove the salt.
2. The next day, drain the fish, remove the bones and flake it into large pieces.
3. In a casserole dish, soften the sliced onions in the olive oil over low heat for 8 minutes, until translucent.
4. Add the peeled, chopped tomatoes, the chopped garlic and the bay leaf. Let it stew down for 10 minutes.
5. Lay the peeled potatoes, cut into thick slices, on top, then the stockfish. Just cover with water.
6. Simmer covered over low heat for 1 hour 30, stirring gently, until the potatoes start to break down and thicken the sauce.
7. Adjust the seasoning, sprinkle with chopped parsley and serve piping hot with bread.