Stewed Saltfish is a traditional dish of Caribbean origin, particularly popular in Jamaica, Trinidad, Barbados, and other islands. It’s a hearty, flavorful meal made from salt cod that has been desalted and then slow-cooked until tender. This dish is often served with rice, plantains, or breadfruit, reflecting the rich culinary heritage of the region.
Recipe for Stewed Saltfish:
Ingredients:
1. 1 lb (about 450g) salt cod (also known as bacalhau), desalted and soaked overnight in water with a bit of vinegar to remove excess salt.
2. 2 large onions, finely chopped
3. 2-3 Scotch bonnet peppers or habanero peppers (optional, for heat), seeds removed and finely chopped. Adjust quantity based on your preference for spiciness.
4. 3 cloves garlic, minced
5. 1 large tomato, chopped
6. 2 bell peppers (any color), chopped
7. 1 bunch scallions or green onions, chopped
8. 1 Scotch bonnet pepper or habanero pepper, thinly sliced for garnish (optional)
9. 2 cups water or fish/vegetable broth
10. 4 tablespoons oil (vegetable or coconut)
11. Salt and freshly ground black pepper to taste
12. Juice of 1 lime
Instructions:
- After soaking the salt cod overnight, drain it and place it in a large pot or Dutch oven.
Add water or broth, bringing it to a boil. Reduce heat to low, cover, and let it simmer for about 30 minutes. This helps to soften the fish further and remove any remaining saltiness. Stir occasionally.
While the cod is simmering, prepare your vegetables. Finely chop the onions, peppers (deseeding Scotch bonnet or habanero if using whole), garlic, tomato, and bell peppers. Chop scallions for garnish.
Once the cod is tender and almost falling apart, remove it from the heat but keep the liquid. Break the cod into smaller pieces with a fork or two wooden spoons.
In the same pot, add 2 tablespoons of oil over medium heat. Add the chopped onions, bell peppers, and Scotch bonnet pepper (if using). Cook until softened, about 5-7 minutes, stirring occasionally.
Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
Pour in the chopped tomatoes, adding them whole initially to preserve their juice, then breaking them up with a spoon as they soften. Stir well.
Reduce heat to low, then add the cooked cod back into the pot along with its liquid. Mix everything together gently.
Season with salt and black pepper according to your taste. Add the lime juice for a touch of acidity. If needed, thin the stew with more water or broth.
Cover the pot and let it simmer on low heat for another 20-30 minutes, allowing flavors to meld together. Stir occasionally to prevent sticking.
Just before serving, taste again and adjust seasonings if necessary. Garnish with sliced Scotch bonnet or habanero pepper (if using) and chopped scallions.
Serve your Stewed Saltfish hot alongside steamed white rice, fried plantains, breadfruit, or crusty bread, depending on your preference. Enjoy this delicious piece of Caribbean culinary tradition!
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