Directions

1. 1. Drain the salt cod and pick out any stray bones or pieces of skin, then cut into bite-sized pieces. 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. Cook, turning once, until lightly browned and crisp, about 5 minutes. Remove with a slotted spoon and set aside.
2. 2. Wipe or rinse out the pan; return it to the stove over medium heat and add 2 tablespoons olive oil. A minute later, add the garlic and onion and cook, stirring occasionally, until the garlic softens, about 5 minutes; leave the onion fairly crisp. Stir in the tomatoes, wine, capers, bay leaf, and cayenne.
3. 3. 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. Add more water if necessary; the mixture should not dry out but have the texture of a tomato sauce. When the fish is ready, taste and adjust the seasoning, garnish, and serve hot or warm. (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.)