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1
To remove the salt from the salt cod, put the fish in a large, deep container that fits in your sink.
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2
Run fresh cold water into the container, filling it completely, so water is spilling over.
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3
Keep a slow, steady drip of fresh water to soak the baccala for at least 12 hours, up to a couple of days.
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4
Occasionally dump out and refresh the water.
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5
To decide if baccala has been soaked sufficiently, press a finger against it at a thick part, and touch it to the tongue.
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6
If its palatably salty, it is ready to be cooked.
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7
Drain the baccala, pat dry, and cook right away or store in the refrigerator, well wrapped, and cook within a day or so.
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8
When youre ready to prepare the baccala, drain the roasted red peppers and cut them into strips about 2 by 3 inches.
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9
Cut the baccala into six serving-sized pieces.
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10
Spread flour on a plate, and dredge the pieces, lightly coating both sides, and shaking off the excess.
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11
Pour 6 tablespoons of the olive oil into the skillet, and set it over medium-high heat.
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12
Lay the codfish pieces in the pan in a single layer, and fry for about 5 minutes, until the underside is colored, then flip the pieces over.
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13
Scatter the sliced garlic and the peperoncino over the pan bottom, in between the fish pieces.
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14
Cook for several minutes, to brown the second side, then turn them all over again.
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15
Nestle the roasted-pepper pieces in between the fish pieces, to start cooking on the pan bottom.
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16
Stir the wine, 1/2 cup water, and the salt together in a spouted measuring cup, and pour this evenly over the fish pieces; drizzle the remaining 2 tablespoons olive oil over them as well.
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17
Shake the pan to distribute the liquids evenly throughout, and bring them to a simmer.
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18
Cook for about 8 minutes, or until the fish is done to your liking.
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19
Sprinkle with the chopped parsley, and serve immediately.
