Prepare the baccala: In a large mixing bowl, combine cod and enough water to fully cover the cod by 2 inches. About 3-4 cups of water depending on the size of your bowl.

Cover bowl + refrigerate, being sure to change the water 3 times a day. Cod must soak at least 24 hours. You can soak the cod up to three days depending on the level of saltiness you prefer.

To test the cod's saltiness, simply break of a small piece after 24 hours of soaking and taste. You want it to taste salty but not overwhelming. If the saltiness is overwhelming, repeat the first two steps again and check after 24 hours.

Once the baccala has reached the level of saltiness you prefer, it's time to cook. In a Dutch oven over medium heat, add 3 tablespoon of olive oil. You want the olive oil to simmer, not smoke.

Add in red pepper flakes, chicken broth, whole San Marzano tomatoes, garlic scapes, garlic chives, capers, and olives.

Allow to simmer 2-3 minutes, then using a wooden spoon begin to crush whole tomatoes until a sauce begins to form. Simmer another 2-3 minutes.

Next, add in grape tomatoes, this time leaving them whole with skins on, continuing to simmer.

Add cod to the dutch oven, spooning sauce over the fish. Add chopped fresh parsley and basil atop cod, simmering uncovered about 5 minutes or until fish is tender.

Using a slotted spoon or fish spatula, remove cod from the Dutch oven and transfer to a serving platter.

Add last 3 tablespoon of olive oil to the sauce and stir to fully incorporate. Spoon sauce over baccala and serve immediately.

Garnish with additional basil, parsley, and olives if desired.