5 oz. salt cod
1 lb. leeks, trimmed and cleaned
2 T extra virgin olive oil
10 oz. plum tomatoes, peeled and chopped
6 cups water
6 slices coarse country bread
Soak the salt cod in water to cover in the refrigerator for 24 hours, changing the water 3 to 4 times. Drain, remove and discard the skin and any bones. Cut into bite sized pieces and set aside. Slice the leeks very thin. Warm the oil in a deep saucepan over low heat. Add the leaks and cook gently, stirring frequently until golden in color. Add the tomatoes and stir well, pour in the water and bring to a boil over high heat. Add the fish, lower the heat and simmer for an additional 30 minutes.
Meanwhile preheat the oven or grill and toast the bread until golden. Place a slice of toast in each bowl and ladel soup over, serve at once.
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