Entree: Montserrat – Saltfish and Dumplings

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine sea salt, plus more to taste
- 2 tbsp (28 g) unsalted butter, melted (or 2 tbsp / 30 ml vegetable oil)
- 1 cup (240 ml) water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 medium tomato, chopped
- 1 green bell pepper, seeded and sliced
- 1 Scotch bonnet or habanero pepper, left whole (pierce once) or finely chopped for more heat
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- Freshly ground black pepper to taste

Instructions

1. Rinse the salted cod under cold water and soak to reduce salt: either overnight in the refrigerator with two changes of water, or simmer the cod in fresh water for 15–20 minutes, then drain and flake into bite-sized pieces, removing any skin and bones. Taste a small piece and adjust further soaking if still too salty.
2. Make dumplings while the fish soaks or after: in a bowl combine flour, baking powder, and 1 tsp (6 g) salt. Stir in melted butter (or oil) and enough water (about 1 cup / 240 ml) to form a soft but not sticky dough. On a lightly floured surface shape into a log and cut into 12 equal pieces, or form small balls. Bring a large pot of salted water to a gentle boil, add dumplings, and cook 8–12 minutes until they float and are cooked through. Remove and keep warm.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and tomato; sauté until softened, about 5 minutes. Add garlic, thyme, and the whole or chopped Scotch bonnet (keeping it whole will infuse heat without making the dish overly spicy), and cook 1 minute.
4. Add the flaked saltfish to the skillet, toss with the vegetables, and cook 4–6 minutes to marry flavors. If mixture looks dry, add a splash of water. Taste and adjust seasoning with freshly ground black pepper (and a pinch of salt only if needed).
5. To serve, plate a portion of dumplings and spoon the saltfish mixture over or alongside them so the dumplings soak up the savory juices. Remove the whole Scotch bonnet before serving if left whole, and garnish with an extra thyme sprig if desired.