Baccala With Potatoes And Green Olives

1 lb. dried salt cod, cut into 3 inch pieces
1/2 c. olive oil
2 lg. onions, coarsely cut
3 lbs. all-purpose potatoes, peeled and cut into 1/4 inch wedges
Salt, if desired, and pepper
1 tbsp. thyme
4 sprigs fresh parsley
1 c. Sicilian green olives, pitted and sliced

Soak cod in cold water to cover in a cool place for 24 hours. Change water at least 6 times to remove salt. Taste a piece to make sure it is not still too salty. Let soak longer if necessary. Put oil and onions in large soup pot and cook until onions are getting soft. Add potatoes and cook, turn until lightly colored. Add 3 cups water to pan and bring to boil. Reduce heat and cover pan; cook 5 minutes. Uncover pan, add salt (if needed), pepper, thyme, parsley and olives to potatoes; stir gently. Lay pieces of cod on top of potatoes. Cover pan; cook over low heat 30 minutes or until fish is cooked. Carefully turn fish after 15 minutes. Serve from pot. Serves 4-6.

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