Salt Cod Stew, Stufato di Baccalà

Serves 6

2 ½ lbs. salt cod filets, pre-soaked in cold water
1 ¼ lbs. potatoes
4 stalks celery, chopped
4 tbsp. tomato puree
2 tbsps. tomato paste
A handful of olives, pitted
A handful of capers in brine
1 cup of fish stock or broth
Olive oil
Salt and pepper

Heat some oil in a skillet, and gently sautè the olives, capers and celery, set aside.
Peel the potatoes, quarter them or cut in half and slice them, and brown in the same skillet, set aside.
On the same skillet, lightly sautè the cod fillets and add the potatoes, tomato puree, tomato paste, the olives, capers and celery, adding a little more oil if needed, and cook until potatoes are almost done, season with salt and pepper to taste, cover with fish stock, move the skillet in a circular motion a little to mix well and cook long enough to thicken the sauce.
Serve immediately.