Baked Salt Cod With Potatoes, Tomatoes and Basil from The Complete Guide to Traditional Jewish Cooki

Ingredients

• 15 ml/1 tbsp tomato purée (paste)
• 400 g/14 oz can chopped tomatoes
• 300 ml/½ pint/1¼ cups hot water or fish stock
• 675 g/1½ lb salt cod
• 800 g/1¾ lb potatoes, peeled and cut into small wedges
• 1 large onion, finely chopped
• 5 garlic cloves, chopped
• leaves from 1 fresh rosemary sprig, chopped
• 30 ml/2 tbsp chopped fresh flat leaf parsley
• 120 ml/4 fl oz/½ cup extra virgin olive oil
• 5 ml/1 tsp dried oregano
• ground black pepper
• 12 black olives