Conan The Librarian wrote:

Tom's take on it is pretty close to what I remember eating as a kid.
You definitely need to soak it for a day or two and change the water
at least a couple of times. I recall tomatoes, green peppers, onion
and maybe some celery (not sure about the last one), plus garlic, of
course. There might even have been some green olives, too. And
definitely plenty of olive oil.

[I had followed this up yesterday, but it appears it didn't make it,
so I'll try again.]

Sorry to followup my own post, but I remembered that the version my
mom used to make was called "bacalao a la vizcaina". A quick Google
search shows that most of the recipes call for tomato, olives, onion,
garlic and pimientos; no green peppers. Some even call for potatoes,
but the version I ate didn't have them.


Chuck Vance (who's wondering what Wolfgang wound up doing with
the stuff afterall)