Clean the clip fish of skin and bones (if it is with skin and bones), and cut it into approx. 2 cm thick slices. Note: If you are diluting the clip fish yourself, you can calculate that its weight will increase by about 35%. You can also buy ready-diluted clip fish in some well- stocked shops. Calculate approx. 250 grams per serving.

Cut the potatoes and onions into approx. ½ cm thick disc slices.

Place the fish, potatoes and onions in a large pot (one layer for each ingredient, one layer at a time).

Divide the chillies lengthwise, scrape out the seeds and chop finely (use the seeds also if you want the Bacalao to be more spicy). Chop the garlic roughly and place in the pot together with the bay leaves, chillies, olives, tomatoes and olive oil. Bring to the boil, lower the heat and cover. Leave to simmer for approx. 1 hour. Add salt and pepper to taste.

Garnish with chopped parsley just before serving. Although this is a dish that can be served on its own, many people like to accompany it with freshly baked bread. Next day it will taste even better.