Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 3 tablespoons capers, rinsed 3 times and drained
• 1 tablespoon hot chili flakes
• 1 (28-ounce) can tomatoes, juices drained and reserved, tomatoes crushed by hand
• 1/2 cup dry white wine
• 2 pounds dried baccala, in pieces as evenly thick as possible SEE NOTE BELOW
• 1/4 cup cut fresh parsley
• 3 tablespoons fresh mint, cut into chiffonade

NOTE:

• Baccala must be soaked in the refrigerator for 48 hours in 3 gallons of very cold water, changing the water at least twice a day, before this dish is started.
• Cut the soaked baccala into 2-inch pieces and set aside.

Directions