Codfish a la Vizcaina

1 pound codfish filets 1/2 cup olive oil7 small red potatoes, unpeeled, sliced1 medium onion, sliced 2 fancy pimentos, sliced (Goya brand, for example) 1 bay leaf or cilantro to taste3 hard-boiled eggs, sliced10 green stuffed olives, sliced 3/4 cup tomato sauce1 cup waterSalt and pepper to taste 3-4 capers, optional Heat olive oil in a deep pot. Add enough potato slices to make a single layer. Cover with half the codfish seasoned with salt and pepper. Place half the onion slices on fish. Add the bay leaf or cilantro, half the olive slices, eggs, roasted pepper and tomato sauce. Repeat with remaining potatoes, fish, salt and pepper, onions, olives, eggs, roasted pepper and tomato sauce.Pour in water; cover and cook over medium heat until it boils. Reduce heat to simmer and cook about 30 minutes. Serve with plain steamed rice.Serves two to three.Nutrition values per serving: 640 calories, 35 g fat (6 g saturated), 43 g carbohydrates, 5 g fiber, 38 g protein, 277 mg cholesterol, 469 mg sodium.