2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups/300 ml extra-virgin olive oil
1 cup kalamata olives
Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
Ready-to-use hydrated cod can be found at most fish shops. However, if you choose to buy dry-salted cod, soak it in a large bowl of cold water for 2 days, changing the water 3 to 4 times a day. This will re-hydrate the cod and ensure that it is not too salty.