Entree: Saint Kitts and Nevis – Stewed Saltfish (Salted cod stewed with vegetables, peppers, and Caribbean spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 1 lb (454 g) salted cod, rinsed and soaked (see notes)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced — approx. 6 oz (170 g)
- 1 large tomato, chopped — approx. 6 oz (170 g)
- 1 green bell pepper, sliced — approx. 5 oz (140 g)
- 1 red bell pepper, sliced — approx. 5 oz (140 g)
- 3 scallions, chopped — approx. 1.5 oz (45 g)
- 3 cloves garlic, minced — approx. 0.3 oz (9 g)
- 1 Scotch bonnet or habanero pepper, whole or halved for heat control
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) water or fish stock
- 2 medium potatoes, peeled and cubed — approx. 12 oz (340 g)
- 1 tbsp (15 ml) lime or lemon juice
- 1/2 tsp (1.5 g) black pepper
- 1/4 cup (15 g) fresh parsley or cilantro, chopped

Instructions

1. Rinse the salted cod under cold water and place in a large bowl. Cover with cold water and soak 2–4 hours, changing the water once; for very salty fish, boil 10 minutes then drain and refill with cold water to finish desalting. Drain and flake into bite-sized pieces, removing skin and bones.
2. Heat the oil in a large pot over medium heat. Add the onion and scallions and sauté until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste, chopped tomato, and bell peppers; cook 3–4 minutes until the tomatoes begin to break down.
4. Add the flaked saltfish, potatoes, thyme, whole Scotch bonnet (leave intact for milder heat or pierce for more), water or stock, and black pepper. Bring to a simmer.
5. Reduce heat to low, cover, and simmer gently 20–30 minutes until potatoes are tender and flavors have melded. Stir occasionally and add a splash more water if the stew becomes too thick.
6. Remove the Scotch bonnet if left whole, stir in lime juice and chopped parsley or cilantro. Adjust seasoning carefully — avoid adding salt. Serve hot with rice, ground provisions, or dumplings.