Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)
A classic Italian dish featuring salt cod (baccalà) slowly simmered in a flavorful sauce of San Marzano tomatoes, capers, fresh herbs, and extra virgin olive oil. This traditional preparation combines the tender, rehydrated cod with aromatic onions, red pepper flakes, and fresh mint and parsley.
Ingredients
- •2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
- •2 tablespoons salt-packed capers*
- •7 tablespoons extra-virgin olive oil
- •1 medium medium onion, finely diced (about 1 1/2 cups)
- •4½ teaspoons red pepper flakes
- •1 can whole San Marzano tomatoes in juice
- •1 teaspoon kosher or coarse sea salt
- •¼ cup fresh flat-leaf parsley, coarsely chopped
- •0.3125 cup fresh mint
- •coarsely chopped
Cooking Instructions
- 1.
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.
4320 min
- 2.
In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
1440 min
- 3.
Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
10 min
- 4.
In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
15 min
- 5.
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. Serve warm or at room temperature.
5 min