Baccala in Red Sauce

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4 pounds salt cod cut into 3-inch pieces

2 to 3 tablespoons olive oil

1 large onion, chopped

1 bunch celery, cut into 3-inch pieces

2 cups Gaeta olives

2 cups white wine

4 (28-ounce) cans San Marzano tomatoes

10 cups chicken broth

8 to 10 potatoes, diced

Parsley leaves, chopped

Salt and pepper, to taste