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.
In a 6 to 8 quart pot with sides at least 4 inches high, heat the oil
until smoking. Add the onion, the capers and the chili flakes and cook
8 to 10 minutes, until soft and light golden brown. Add the tomatoes,
their juices and the white wine and bring to a boil. Reduce the heat
and simmer for 20 minutes. Add the baccala pieces and simmer 25
minutes, turning the fish once very carefully. Remove from heat,
sprinkle with parsley and mint and serve warm or at room temperature.