• Salt Cod with Tomatoes and Capers

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Salt Cod with Tomatoes and Capers

Reference:

Prep:

15 Minutes

Servings:

Ingredients
2 pounds center-cut skinless boneless salt cod (baccalàWink, rinsed well
2 tbsp. of salt-packed capers*
7 tbsp. of extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 tsp. of red pepper flakes
1 (28-oz) can whole San Marzano

Cooking Instructions
Step 1 In large bowl, combine cod with water to cover by 2 inches.
Step 2 Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
Step 3 Refrigerate until ready to use.
Step 4 In small bowl, combine capers with water to cover by 1 inch.
Step 5 Cover and refrigerate 1 day, changing water 3 times.
Step 6 Drain and rinse capers, then squeeze dry.
Step 7 Drain cod and pat dry, then cut into 4- by 2-inch pieces.
Step 8 In heavy 6- to 8-quart pot over moderate heat, heat 3 tbsp. of oil until hot but not smoking.
Step 9 Add onion and sauté until softened and golden, 3 to 4 minutes.
Step 10 Add red pepper flakes, capers, tomatoes and juice, and salt.
Step 11 Using wooden spoon, gently crush tomatoes.
Step 12 Bring to simmer, then carefully add cod.
Step 13 Add parsley and 1/4 cup mint and gently spoon some of sauce over cod.
Step 14 Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
Step 15 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.
Step 16 Serve warm or at room temperature.