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