Baccalà alla Vesuviana - joe-possum/recipes GitHub Wiki

Ingredients

• 32 oz salt cod cut to 2 oz chunks
• 28 oz can whole San Marzano tomatoes
• 2 tbsp capers
• yellow onion diced
• 5 tsp red pepper flakes
• 1 tsp kosher salt
• ¼ cup parsley
• ¼ cup mint

Procedure

Sauté onion 5 min

Add pepper flakes, capers, tomatoes and salt. Crush tomatoes. Bring to simmer.

Add cod, parsley and mint. Simmer for 5 min, periodically spooning sauce over cod.

Plate cod. Add 3 tbsp olive oil to sauce, mix and spoon over cod. Garnish with parsley and mint.