Salt Cod with Tomatoes and Capers

Makes 4 servings
Requires:
1 kilo center-cut skinless boneless salt cod rinsed well
2 tablespoons salt-packed capers
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole of tomatoes
1 teaspoon kosher or coarse sea salt
Small bunch of fresh flat-leaf parsley, coarsely chopped
Small bunch fresh mint, coarsely chopped

Method:

1. In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, for  1 to 3 days.
2. In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
3. Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
4. In a large saucepan, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, and then carefully add cod. Add parsley and mint and gently spoon some of sauce over cod. Simmer, until cod is tender and heated through, about 5 minutes.
5. Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.