Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)
Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In large bowl, combine cod with water to cover by 2 inches.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
In small bowl, combine capers with water to cover by 1 inch.
Cover and refrigerate 1 day, changing water 3 times.
Drain and rinse capers, then squeeze dry.
Drain cod and pat dry, then cut into 4- by 2-inch pieces.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.