Entree: Virgin Islands, U.S – Virgin Islands, U.S. – Fish and Fungi

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) salted cod, soaked (see instructions) and flaked
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, approx. 6 oz (170 g), thinly sliced
- 1 green bell pepper, approx. 6 oz (170 g), sliced into strips
- 2 cloves garlic, minced (approx. 6 g)
- 2 scallions, approx. 1.5 oz (45 g), sliced
- 2 medium tomatoes, approx. 10 oz (280 g), chopped
- 1 scotch bonnet pepper, whole (optional; use caution)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) water or light fish/chicken stock
- 1 tbsp (15 ml) fresh lime or lemon juice
- Salt and freshly ground black pepper to taste
- 2 cups (285 g) yellow cornmeal (fine)
- 4 cups (960 ml) water or fish stock, divided
- 1 cup (100 g) okra, sliced
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley or chives for garnish

Instructions

1. Soak the salted cod: place the cod in a large bowl and cover with cold water. Soak 4–12 hours in the refrigerator, changing the water 2–3 times to remove excess salt (soaking overnight is traditional). If short on time, soak 2–3 hours with two water changes.  
2. Parboil and flake the cod: drain the soaked cod, place in a saucepan, cover with fresh water, bring to a gentle boil and simmer 8–10 minutes until tender. Drain, remove skin and bones, and flake into large pieces. Set aside.  
3. Begin the stew base: heat 2 tbsp (30 ml) vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and bell pepper and sauté 6–8 minutes until softened and beginning to brown. Add the garlic, scallions, and thyme and cook 1 minute until fragrant.  
4. Build the sauce: stir in the chopped tomatoes and 1 tbsp (15 ml) tomato paste. Cook 4–5 minutes until the tomatoes break down. Add 1 cup (240 ml) water or stock, the whole scotch bonnet (if using), and bring to a simmer.  
5. Finish the fish stew: add the flaked cod to the pan, taste for seasoning and add black pepper (salt usually not needed because of the cod). Simmer gently 6–8 minutes so flavors meld. Stir in 1 tbsp (15 ml) lime or lemon juice, remove and discard the scotch bonnet and thyme stems, and keep warm while preparing fungi.  
6. Start the fungi pot: in a separate heavy saucepan bring 3 cups (720 ml) of the water or stock to a boil. Add the sliced okra and simmer 3–5 minutes until okra is tender and slightly mucilaginous (this helps thicken the fungi).  
7. Add the cornmeal: gradually whisk 2 cups (285 g) cornmeal into the simmering okra-water a little at a time to avoid lumps. Reduce heat to low and cook, stirring constantly at first, until mixture thickens and pulls away from the sides, about 8–12 minutes. Add more water, up to the remaining 1 cup (240 ml), if a softer, looser fungi is desired.  
8. Enrich and season fungi: stir in 2 tbsp (28 g) unsalted butter and adjust salt to taste. Continue stirring and cooking 2–3 minutes until smooth and firm but still moist. Remove from heat.  
9. Serve: spoon fungi onto plates, make a shallow well and ladle stewed fish over or beside it. Garnish with chopped parsley or chives and serve immediately with lime wedges on the side.