Salt Cod BaccalÁ In Tomato Sauce Food

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• 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.
• 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.

SALT COD IN TOMATO SAUCE

Steps:

• Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
• Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

SALT COD IN TOMATO SAUCE

Steps:

• Drain the salt cod and pick out any stray bones or pieces of skin, then cut it into chunks. Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies broken up. Raise the heat to medium high and add the tomatoes along with a little salt and some pepper. Cook for a few minutes, stirring occasionally, until the mixture gets saucy, about 15 minutes.
• Add the capers, olives, pepper flakes, and cod. Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish and serve.
• Fried Salt Cod in Tomato Sauce
• More work, but better: After poaching the salt cod, cut it into chunks. Drain well on paper towels, then dredge in flour and fry on both sides in at least 1/4 inch of hot olive oil. Add to the tomato sauce as directed.