Entree: Bermuda – Codfish Breakfast

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 24 hrs

Total 24 hrs 20 min

Ingredients

- 1 lb (454 g) salted cod (salted codfish), rinsed
- Water (for soaking and boiling; quantity as needed)
- 1 1/2 lb (680 g) potatoes, peeled and cut into 1-inch cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, sliced or diced (about 10 oz / 280 g)
- 4 large eggs, hard-boiled, peeled (approx. 50 g each)
- 1 tbsp (15 ml) unsalted butter (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (1.5 g) freshly ground black pepper, or to taste
- Hot pepper sauce or a small hot pepper (optional), to taste
- Lemon wedges (optional), for serving

Instructions

1. Desalt the cod: rinse the 1 lb (454 g) salted cod under cold water, then place it in a bowl and cover with cold water. Soak in the refrigerator for 12–24 hours, changing the water 2–3 times to remove excess salt. After soaking, drain, place in a pot, cover with fresh water, bring to a gentle simmer, and poach until the cod flakes easily, about 8–10 minutes. Drain, remove any skin and bones, and flake the fish into bite-sized pieces.
2. Cook potatoes and assemble: while the cod soaks or after it is poached, place the 1 1/2 lb (680 g) cubed potatoes in a pot, cover with salted water, and boil until tender, about 10–12 minutes; drain and keep warm. In a large skillet over medium heat, warm 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) butter (if using). Sauté the sliced onion and green bell pepper until softened and beginning to caramelize, about 6–8 minutes. Add the flaked cod and diced or sliced tomatoes to the skillet, toss gently to combine, and heat through for 3–4 minutes; season with freshly ground black pepper and a splash of hot pepper sauce or a small chopped hot pepper if you like heat. Fold in the cooked potatoes gently to combine and warm everything together for 1–2 minutes.
3. Finish and serve: halve or quarter the 4 hard‑boiled eggs (approx. 50 g each) and arrange over the cod-and-potato mixture. Sprinkle with 2 tbsp (8 g) chopped parsley and serve with lemon wedges and additional hot sauce at the table.