Soak the salt cod in cold water for two days, then wash it, remove the skin and leave it to drain. In the meantime, put the oil in a pan with the garlic cloves, the finely chopped spring onion and the chopped celery. Brown everything a little bit, then add the peeled tomatoes and let them cook for about ten minutes. At this point, add a glass of water to the sauce; when it boils, place the codfish and the potatoes, previously cut into pieces, in the pan. Season moderately with salt and pepper and cook over low heat.
