Baccala alla Calabrese

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1/2 white onion, finely chopped

2 tablespoons extra virgin olive oil

1 clove garlic, finely minced

2 vine ripe tomatoes, peeled, seeded and evenly diced

12 Calabrese olives (you may substitute Calamata)

2 bay leaves

4 or 5 fresh basil leaves, chopped

2 cups light chicken stock

2 pounds baccala, rehydrated

2 medium potatoes, peeled, cut 1/2-inch dice

Pinch crushed hot pepper

Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)