Entree: Dominica – Central Culinary Region – Roasted Breadfruit and Saltfish (Roasted local breadfruit served with flaked salted cod stewed with peppers, onions, and herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 medium breadfruit, about 3 lb (1.4 kg)
- 1 lb (454 g) salted cod (saltfish), rinsed and soaked
- 3 cups (720 ml) cold water for soaking, plus more for boiling
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 1 green bell pepper, about 6 oz (170 g), seeded and sliced
- 1 red bell pepper, about 6 oz (170 g), seeded and sliced
- 1–2 scotch bonnet peppers, seeded and finely chopped (use 0 for mild)
- 2 cloves (6 g) garlic, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lime or lemon juice
- 3 scallions, about 2 oz (60 g), sliced
- 2 tbsp (30 ml) butter (optional) for serving
- Salt to taste (use sparingly because of saltfish)

Instructions

1. Desalt the saltfish: place the salted cod in a bowl and cover with cold water; refrigerate and soak 8–24 hours, changing the water 2–3 times to reduce salt. For faster method, boil the soaked fish in fresh water 10–15 minutes, drain, then rinse. Flake the fish into bite-sized pieces and remove any bones and skin.
2. Roast the breadfruit: preheat oven to 400°F (200°C). Scrub the breadfruit, trim stem, and prick the skin in a few places. Place on a baking sheet and roast 45–60 minutes until skin is blackened in spots and the fruit yields to a skewer. Remove and cool until manageable, peel the skin, core, and cut into wedges or slices. Keep warm; you may brush with 2 tbsp (30 ml) butter if desired.
3. Cook the saltfish: heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Sauté the onion, bell peppers, and scallions 4–5 minutes until softened. Add garlic and scotch bonnet and cook 1 minute.
4. Add the flaked saltfish, tomatoes, thyme, and black pepper to the skillet. Stir to combine and cook 4–6 minutes, adding 2–4 tbsp (30–60 ml) water if mixture seems dry. Taste and adjust salt very cautiously.
5. Finish and serve: stir in lime juice and remove from heat. Arrange roasted breadfruit wedges on a platter and spoon the hot saltfish mixture alongside or over the breadfruit. Serve immediately.