Soak salt cod in a large bowl of water, in the refrigerator, for about 48 hours, changing the water 2 or 3 times a day.
Drain salt cod, cut or pull off skin and remove any bones, then chop into pieces 1½″ to 2″ square. Set aside.
In a large skillet or stew pot, sauté onions in a little olive oil over lowest possible heat for 1 to IV2 hours, stirring occasionally. Add paprika or