Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)

350700
Course Main Dishes

Ingredients in this Recipe

  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 1 medium onion, finely diced (about 1 1/2 cups)
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh flat leaf parsley, coarsely chopped
  • 1/4 cup plus 1 tablespoon fresh mint, coarsely chopped
  • 2 pounds center cut skinless boneless salt cod (baccalà ), rinsed well
  • 2 tablespoons salt packed capers*
  • 4 1/2 teaspoons red pepper flakes
  • 7 tablespoons extra virgin olive oil

Recipe Preparation

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