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1
Drain the salt cod and pick out any stray bones or pieces of skin, then cut into bite-sized pieces.
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2
Heat enough oil to liberally coat the bottom of a large skillet over medium-high heat; dredge the cod in the flour, then add to the skillet.
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3
Cook, turning once, until lightly browned and crisp, about 5 minutes.
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4
Remove with a slotted spoon and set aside.
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5
Wipe or rinse out the pan; return it to the stove over medium heat and add 2 tablespoons olive oil.
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6
A minute later, add the garlic and onion and cook, stirring occasionally, until the garlic softens, about 5 minutes; leave the onion fairly crisp.
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7
Stir in the tomatoes, wine, capers, bay leaf, and cayenne.
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8
Adjust the heat so the mixture simmers steadily; add the cod and cook, uncovered, for about 45 minutes or until the fish is quite tender.
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9
Add more water if necessary; the mixture should not dry out but have the texture of a tomato sauce.
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10
When the fish is ready, taste and adjust the seasoning, garnish, and serve hot or warm.
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11
(You can prepare the dish and let it sit for a couple of hours or cover and refrigerate for up to a day before reheating and serving.)
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12
In step 2, add 1 pound small eggplants, trimmed and cubed, to the skillet with the tomatoes.
