Entree: Trinidad and Tobago – National Cuisine – Saltfish Buljol (Shredded salted cod tossed with fresh tomatoes, peppers, onions, herbs, and lime to make a chilled Caribbean fish salad)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) salted cod (saltfish)
- 4 cups (960 ml) water for boiling and rinsing
- 3 tbsp (45 ml) vegetable oil
- 3 medium tomatoes, diced, about 1 1/2 cups (225 g)
- 1 small cucumber, seeded and diced, about 1 cup (120 g)
- 1 medium sweet bell pepper, diced, about 1 cup (150 g)
- 1 small red onion, finely chopped, about 1/2 cup (75 g)
- 2 scallions, thinly sliced, about 1/4 cup (25 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional), about 5 g
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (8 g) chopped chadon beni (culantro) or cilantro
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste after desalting (if needed)

Instructions

1. Rinse the saltfish under cold water. Place in a saucepan, cover with 4 cups (960 ml) fresh water, bring to a boil, then simmer 8–10 minutes. Drain and refill with fresh cold water; soak for 1–2 hours, changing the water once to remove excess salt. For saltier fish, soak longer or refrigerate in fresh water overnight, changing water periodically.
2. Drain the soaked fish, remove any skin and bones, and flake the flesh into small pieces with forks or your fingers. Optionally, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat and sauté the flaked fish 1–2 minutes to dry it slightly; cool to room temperature.
3. In a large bowl combine diced tomatoes, cucumber, bell pepper, red onion, scallions, chopped hot pepper if using, chadon beni or cilantro, lime juice, and olive oil. Add black pepper.
4. Add the flaked and cooled saltfish to the vegetable mixture and toss gently to combine. Taste and add a pinch of salt only if needed.
5. Refrigerate for at least 30 minutes to let flavors meld, or serve at room temperature. Serve with toasted bread, fried bake, or crackers.