Codfish and Potato Casserole | Ciao Italia

Ingredients

• 1 medium-large onion, thinly sliced
• 1 large clove garlic, thinly sliced
• 2 tablespoons Filippo Berio extra-virgin olive oil
• 1 pound mussillo of salt cod, weighed after it has soaked for 36 hours, and cut into 1/2-inch thick slices
• 3/4 pound all-purpose potatoes, peeled and cut into 1/4-inch thick slices
• 2 canned peeled plum tomatoes, with their interior juices
• 12 Gaeta olives, pitted and halved
• 2 tablespoons salted capers, thoroughly rinsed
• 1 teaspoon dried oregano
• 1/2 cup water
• 1 tablespoon extra-virgin olive oil
• Ingredients