Preparation:

tenderize dry cod well with mallet or pestle and leave to soak in water for 24 hours (replace water if necessary). When it becomes pliable, cook until meat and bone become tender in the middle. Then remove bones and black skin from cooked cod. Keep water from cooking and use it as soup stock for suffusing. Cut onions and fry them on olive oil until they turn golden. Then add chopped garlic, fry lightly and add cooked and cleaned cod, which will break up into smaller pieces when stirred, add strained tomatoes, pieces of tomatoes, wine, salt, pepper and stock in required quantities. Stir all ingredients and leave to cook for another hour, lightly stirring. Season with parsley. 
Serving: with homemade polenta or boiled potatoes.