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Salt Cod with Tomatoes and Capers

15 min Main Ingredient: Onion*Pepper Cuisine: American

Cooking: 15 MinutesStart to finish: 1 day min



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

Nutrition Facts




Step 1In large bowl, combine cod with water to cover by 2 inches.

Step 2Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below).

Step 3Refrigerate until ready to use.

Step 4In small bowl, combine capers with water to cover by 1 inch.

Step 5Cover and refrigerate 1 day, changing water 3 times.

Step 6Drain and rinse capers, then squeeze dry.

Step 7Drain cod and pat dry, then cut into 4- by 2-inch pieces.

Step 8In heavy 6- to 8-quart pot over moderate heat, heat 3 tbsp. of oil until hot but not smoking.

Step 9Add onion and sauté until softened and golden, 3 to 4 minutes.

Step 10Add red pepper flakes, capers, tomatoes and juice, and salt.

Step 11Using wooden spoon, gently crush tomatoes.

Step 12Bring to simmer, then carefully add cod.

Step 13Add parsley and 1/4 cup mint and gently spoon some of sauce over cod.

Step 14Simmer, uncovered, until cod is tender and heated through, about 5 minutes.

Step 15Using 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 16Serve warm or at room temperature.

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