Baccalà in Umido

Pat the desalted salted cod dry with paper towels and cut it into 4-5 cm pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the finely diced yellow onion and minced garlic cloves along with the red pepper flakes. Sauté gently until the onion is translucent and softened, about 8-10 minutes.

Add the pieces of salted cod to the pot and sear lightly on all sides for about 2-3 minutes. Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.