3 lbs cod fillets, 1 1/2 inches thick
6 tbsp olive oil
1 large yellow onion, cut into 1/2 inch slices
5 large celery ribs, cut into 2-inch lengths
3 large Idaho potatoes, peeled and sliced into 1/2 inch rounds
1 tsp salt
1 tsp black pepper
4 large leeks, trimmed, halved lengthwise and thoroughly washed
1/2 cup jumbo Greek-style green olives (about 10), pitted and quartered
2 tbsp dark raisins
2 tbsp pine nuts (pignoli)
1/4 cup water
1 - Rinse fillets with cold water and blot dry with paper towel. Cut fillets into 3-inch strips. Set aside.
2 - Drizzle 4 tbsp olive oil in bottom of 6-quart Dutch oven. Place onion in a single layer in pan. Arrange celery in a single layer on top of onion. Place sliced potatoes on top and sprinkle with half of the salt and pepper. Arrange leeks in a single layer over potatoes. Place cod fillets in a single layer on top of leeks. Sprinkle olives between pieces of fish. Scatter raisins and pine nuts on top of fish and season with remaining salt and pepper. Drizzle remaining 2 tbsp olive oil over fish and add water.
3 - Cover pan and cook over medium-low heat, basting frequently with cooking liquid, until potatoes are cooked, about 30 to 40 minutes. Check cooking liquid frequently; if needed add a few more tbsp of water to keep mixture moist.
4 - To serve, use 2 large serving spoons to carefully lift each portion into individual bowls. Spoon a little of the pan juices on top and serve immediately