Salt Cod With Tomatoes And Capers (

• 2 pounds center-cut skinless boneless salt cod (baccala), rinsed well
• 2 tablespoons salt-packed capers*
• 7 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced (about 1 1/2 cups)
• 4 1/2 teaspoons red pepper flakes
• 1 (28-ounce) can whole San Marzano tomatoes in juice
• 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

1. 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.
2. In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
3. Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
4. In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and saute 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.
5. 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.

center, salt, extravirgin olive oil, onion, red pepper, tomatoes, kosher, parsley, fresh mint

Taken from www.epicurious.com/recipes/food/views/salt-cod-with-tomatoes-and-capers-em-baccala-alla-vesuviana-em-350700 (may not work)