Soak the salted and dried codfish in water for 24 hours and cut into large chunks.
Slice 3-4 large onions, roughly, and mince 4 cloves of garlic. Add as much chili as you like (As I was out of chili peppers I took out a jar of Santa Maria jalapeno slices and minced a few. I found that I could have added even more after my taste.) Then slice waxy potatoes in 1 centimeter thickness.
And add much olive oil! 20 cl in the bottom of a large pan, and add onions, garlic, and chilies, and fry until golden. Then put onions, fish, and potatoes in layers until pan is full. Then add canned tomatoes, tomato puree, and water. Allow to simmer for 2 hours.
Bacalao is a dish that can take a good and rich red wine, or as we did, a cold beer and a glass of akevitt.