Baccalà in umido

After removing the fins and tail cod soaking them for 24 hours, changing the water often, then drain it and cut it into pieces large enough.
In a saucepan, put a piece of butter, two tablespoons of olive oil, half an onion, a clove of garlic, which later will be removed.

Let it cook until the onion is not showing colored, then add a tablespoon of tomato sauce, cod that have dried, remove the garlic and add a bit 'of water, then cover with a lid and simmer for about twenty minutes on low heat.

Meanwhile, peel the potatoes, cut into large pieces and fry.

The past twenty minutes, add a tablespoon of chopped parsley and potatoes; even a quarter of an hour of cooking and cod will be ready to be served with a side of polenta.