Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)

Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)
Photo by Epicurious

Ingredients

  • *Available at some specialty foods shops and chefshop.com
  • 1 medium onion
  • 2 tablespoons salt-packed capers*
  • 2 pounds center-cut skinless boneless salt cod (baccalà)
  • 1 tablespoon fresh mint, coarsely chopped
  • 1 (28-ounce) can whole San Marzano tomatoes in juice
  • 4 ½ teaspoons red pepper flakes
  • + 4 more ingredients
    • 1 teaspoon kosher or coarse sea salt
    • 7 tablespoons extra-virgin olive oil
    • ¼ cup fresh mint, coarsely chopped
    • ¼ cup fresh flat-leaf parsley, coarsely chopped

In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use. In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times. ...

View full recipe at Epicurious

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