Baccala Lucana-Style

• 2 pounds (or a bit more) boneless baccala (salt cod fillet)
• 1 1/2 pounds (two 12-ounce jars) roasted red peppers
• 1 cup all-purpose flour for dredging
• 1/2 cup extra-virgin olive oil
• 6 plump garlic cloves, peeled and sliced
• 1/2 teaspoon peperoncino flakes, or to taste
• 1/2 cup white wine
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh Italian parsley
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger

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

baccala, red peppers, flour, extravirgin olive oil, garlic, peperoncino flakes, white wine, kosher salt, fresh italian parsley, skillet

Taken from www.epicurious.com/recipes/food/views/baccala-lucana-style-372369 (may not work)