Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)

Name: Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole San Marzano tomatoes in juice; 1 teaspoon kosher or coarse sea salt; 59 milliliters fresh flat-leaf parsley, coarsely chopped; 59 milliliters fresh mint, coarsely chopped; 7 Tbsps extra-virgin olive oil; 355 milliliters medium onion, finely diced (about; 5 teaspoons red pepper flakes; 907 grams center-cut skinless boneless salt cod (baccalà), rinsed well; 2 Tbsps salt-packed capers

Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana) might be just the main course you are searching for. One serving contains 652 calories, 99g of protein, and 21g of fat. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have mint, coarse sea salt, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Water

Cod

Equipment you will use

Bowl

In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.

Ingredients you will need

Capers

Water

Equipment you will use

Bowl

Drain and rinse capers, then squeeze dry.

Ingredients you will need

Capers

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

Ingredients you will need

Cod

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

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Cooking Oil

Equipment you will use

Pot

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

Ingredients you will need

Onion

Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod.

Ingredients you will need

Red Pepper Flakes

Tomato

Capers

Juice

Salt

Cod

Equipment you will use

Wooden Spoon

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.

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Parsley

Sauce

Mint

Cod

Using slotted spatula, transfer cod to serving platter.

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Cod

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Spatula

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.

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Olive Oil

Sauce

Fish

Mint

Equipment you will use

Pot

Serve warm or at room temperature.

Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to

Ingredients you will need

Cod

To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.

Equipment

Ingredients

Servings:

794grams

whole San Marzano tomatoes in juice 1teaspoon

kosher or coarse sea salt 59milliliters

fresh flat-leaf parsley, coarsely chopped 59milliliters

fresh mint, coarsely chopped 7Tbsps

extra-virgin olive oil 355milliliters

medium onion, finely diced (about 5teaspoons

red pepper flakes 907grams

center-cut skinless boneless salt cod (baccalà), rinsed well 2Tbsps

salt-packed capers

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.