Italian-style Salt Cod Soup

Skin and bone the salt cod and cut it into square pieces. Put into a casserole half of the oil with 2 onions finely chopped and 2 cloves of garlic (to taste you can eliminate this after flavoring the oil). Cook gently, without the onion coloring too much, and then add some sliced celery and a sprig of half a bay leaf with some stalks of parsley, all tied together with a little thread. When everything is nicely browned, add a tablespoon of tomato conserve, leave to cook and then douse with half a glass of white wine. Add the potatoes cut into wedges or slices, not too thin, and sufficient water. When the potatoes are almost cooked, remove the sprig of herbs and arrange the salt cod in the casserole, adding the rest of the oil. Turn down the heat, cover the receptacle, and finish cooking very slowly over moderate heat. When everything is cooked, finish off the soup with some chopped parsley and a generous twist of pepper. Meanwhile, prepare in a bowl some slices of toast flavored lightly with garlic. At the moment of serving, pour the potatoes and the sauce on top of the salt cod, and leave to stew for a moment.