Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)

Ingredients

• 28 ounce frangelico whole canned
• 1 teaspoon sea salt 
• 0.3 cup parsley fresh coarsely chopped
• 0.3 cup mint leaves fresh coarsely chopped
• 7 tablespoons olive oil extra virgin extra-virgin
• 1.5 cups onion diced finely
• 4.5 teaspoons pepper red
• 2 pounds cod boneless skinless rinsed well (baccalà)
• 2 tablespoons salt-packed capers 

Equipment

• bowl
• pot
• wooden spoon
• spatula

Directions

1. In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
2. In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
3. Drain and rinse capers, then squeeze dry.
4. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
5. In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking.
6. Add onion and sauté until softened and golden, 3 to 4 minutes.
7. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod.
8. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
9. Using slotted spatula, transfer cod to serving platter.
10. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil.
11. Serve warm or at room temperature.
12. Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to
13. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.