Entree: United States – U.S. Virgin Islands (Caribbean United States Territories) – Saltfish Gundy

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Additional 12 hrs

Total 12 hrs 35 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked and desalted (see instructions)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 scallions (green onions), sliced thin (about 3 oz / 85 g)
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 2–3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (120 ml) coconut milk (optional, for a slightly creamy gundy)
- 1/4 cup (60 ml) reserved soaking/boiling liquid from the saltfish (if not using, use water)
- 2 cups (60 g) chopped spinach or callaloo (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 lime, cut into wedges, for serving
- For boiled plantains:
  - 4 green plantains, peeled and cut into 2-inch (5 cm) chunks (about 2.5 lb / 1.1 kg whole)
  - Water and salt for boiling
  - 1 tbsp (15 g) butter or margarine (optional)
- For boiled flour dumplings (oil dumplings alternative):
  - 2 cups (250 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 3/4 tsp (4 g) fine salt
  - 1 tbsp (12 g) sugar (optional)
  - 3/4 cup (180 ml) water, plus more as needed
  - 1 tbsp (15 ml) vegetable oil (for dough)

Instructions

Short Description:
A hearty U.S. Virgin Islands saltfish stew of desalted salted cod simmered with onions, bell peppers, tomatoes, thyme and Scotch bonnet, served as a complete meal with boiled plantains and simple boiled flour dumplings.

Regional Notes:
This USVI version emphasizes desalted saltfish (salt cod) flaked into a richly seasoned sauté with scallions, pimiento (bell pepper), thyme and hot pepper; it is commonly plated with boiled plantains or boiled flour dumplings as the starch. It differs from other Caribbean variants by its simple, pepper-forward sofrito and frequent accompaniment of boiled green plantains in the Virgin Islands.

1. Desalt the saltfish: rinse the salted cod, then place in a large bowl and cover with cold water. Soak in the refrigerator 8–12 hours or overnight, changing the water once or twice. For a faster method, place the saltfish in a pot, cover with water, bring to a simmer and cook 10–15 minutes, then drain, refill with fresh water and simmer another 5–10 minutes; drain and cool. Reserve 1/4 cup (60 ml) of the final cooking/soaking liquid for the stew.
2. Flake the desalted saltfish: remove skin and bones and use your fingers to flake the fish into bite-sized pieces; set aside.
3. Prepare plantains: bring a large pot of salted water to a boil. Add plantain chunks and cook until tender when pierced with a fork, 12–20 minutes depending on size. Drain, return to pot, and mash lightly with butter if using or leave whole. Keep warm.
4. Make dumpling dough: in a bowl whisk together flour, baking powder, salt and sugar. Add water and 1 tbsp (15 ml) oil and stir until a soft dough forms; add a little more water if too dry. Turn onto a lightly floured surface, knead briefly, roll into a log about 1 inch (2.5 cm) thick and cut into 1–1.5 inch (2.5–4 cm) pieces. Bring a pot of water to a simmer and drop dumplings in; cook 10–12 minutes until they float and are cooked through. Remove with slotted spoon and keep warm.
5. Build the gundy base: heat 2 tbsp (30 ml) vegetable oil in a large skillet or Dutch oven over medium heat. Add sliced onion and scallions and sauté 3–4 minutes until softened. Add minced garlic, chopped Scotch bonnet, and sliced bell peppers and cook 3–4 minutes more until peppers have softened.
6. Add tomatoes and thyme: stir in the diced tomatoes and thyme and cook until tomatoes begin to break down, about 4–5 minutes. Season with black pepper; do not add salt unless needed because the saltfish retains some salt.
7. Add saltfish and liquids: add the flaked saltfish to the pan and stir to combine. Pour in 1/4 cup (60 ml) reserved fish liquid and 1/2 cup (120 ml) coconut milk (if using). Bring to a gentle simmer, lower heat, and cook 8–10 minutes to meld flavors.
8. Finish with greens and herbs: stir in chopped spinach or callaloo if using and cook 2 minutes until wilted. Taste and adjust seasoning—if the fish is still very salty, add a splash more water and a squeeze of lime to balance. Stir in chopped parsley or cilantro.
9. Plate and serve: divide boiled plantains and dumplings among 6 plates. Spoon generous portions of the saltfish gundy over or beside the starches. Serve with lime wedges and extra hot pepper on the side.
10. Leftovers and storage: cool to room temperature, refrigerate in an airtight container up to 3 days or freeze up to 1 month. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen if thickened.