Entree: Anguilla – Stewed Saltfish

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 lb (450 g) salted cod (saltfish), rinsed and soaked to remove excess salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 3 scallions (green onions), about 2 oz (60 g), sliced
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1 medium red bell pepper, about 6 oz (170 g), seeded and diced
- 1 medium tomato, about 6 oz (170 g), diced
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole (leave whole for flavor & remove before serving) or to taste
- 2 sprigs fresh thyme
- 2 medium potatoes, about 10 oz (280 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) water or light fish/chicken stock
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lime juice (optional)
- Salt only if needed after soaking (to taste)

Instructions

1. Soak the salted cod in cold water for 4–8 hours or overnight, changing the water 2–3 times until salt level is pleasant; drain and flake into bite-size pieces, removing any bones and skin.
2. Heat the oil in a large skillet or saucepan over medium heat. Add the onion, scallions, and garlic and sauté 3–4 minutes until softened.
3. Add the diced bell pepper and tomato and cook 3 minutes more. Stir in the tomato paste and fry 1–2 minutes to deepen the flavor.
4. Add the flaked saltfish, potatoes, whole scotch bonnet, thyme, and water or stock. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender and flavors meld.
5. Uncover, taste for seasoning (you may not need additional salt), remove the whole scotch bonnet and thyme sprigs, and simmer 2–3 minutes to thicken the sauce slightly.
6. Stir in black pepper, parsley or cilantro, and lime juice if using. Serve hot as the main entree with rice, ground provisions, or local dumplings.