Salt Cod, Amalfi Style - {Bacala All'amalfitana}

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - cut into 1/4" dice (medium)
3 tablespoons	45ml	Capers - rinsed 3 times
		And drained
1 tablespoon	15ml	Hot chili flakes
1		Tomatoes - (28 oz) - juices drained
		And reserved, tomatoes crushed by hand
1/2 cup	118ml	Dry white wine
2 lbs	908g / 32oz	Dried baccala in pieces as evenly thick
		As possible - see * Note
1/4 cup	59ml	Cut fresh parsley
3 tablespoons	45ml	Fresh mint chiffonade

Recipe Instructions

* Note: Baccala must be soaked in the refrigerator for 48 hours in 3 gallons of very cold water, changing the water at least twice a day, before this dish is started.

Cut the soaked baccala into 2-inch pieces and set aside.

In a 6 to 8 quart pot with sides at least 4 inches high, heat the oil until smoking. Add the onion, the capers and the chili flakes and cook 8 to 10 minutes, until soft and light golden brown. Add the tomatoes, their juices and the white wine and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the baccala pieces and simmer 25 minutes, turning the fish once very carefully. Remove from heat, sprinkle with parsley and mint and serve warm or at room temperature.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A27) - from the TV FOOD NETWORK

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