- Stainless Steel Skillet: Essential for sautéing ingredients like tomatoes and garlic.
- Mandoline Slicer: For thinly slicing vegetables or fruits, useful in preparing any dish that requires precise cutting.
- Cutting Board: A basic kitchen tool used for safely cutting ingredients like onions and tomatoes.
- Chef's Knife: Important for chopping herbs such as parsley or basil, and vegetables.
- Cast Iron Skillet: Great for searing fish and adding a rich flavor to the dish.
- Colander: For draining salt cod after it has been soaked in water.
- Mortar & Pestle: Although not commonly used for this specific recipe, useful for grinding spices or making pesto if you decide to incorporate some herbs into the dish.
- Kitchen Scissors: Useful for cutting herbs directly in their bunch and cleanly trimming vegetables.
- Measuring Cups & Spoons: For precise measurements of ingredients like salt, flour (for any breading or coating), if desired.
- Can Opener: To open cans of items such as capers and possibly other preserved goods used in the recipe.
- Digital Kitchen Scale: For exact measurements when baking a side dish like polenta, which might accompany this fish dish.
2 pounds center-cut skinless boneless salt cod (baccalà), 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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