Entree: Barbados – Central Culinary Region – Breadfruit and Saltfish (Stewed and sautéed salted cod served with boiled or roasted breadfruit and Caribbean-seasoned vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) saltfish (salted cod), soaked and flaked
- 1 medium breadfruit, peeled and cut into chunks, about 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 green bell pepper, seeded and thinly sliced, about 6 oz (170 g)
- 1 red bell pepper, seeded and thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 3 scallions, sliced, about 1.5 oz (45 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet or habanero pepper, whole for flavor or seeded and chopped for heat (optional)
- 1/4 tsp (0.5 g) ground pimento (allspice) or pinch whole pimento
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste (be careful if saltfish is still salty)
- 1 cup (240 ml) water for simmering (or coconut milk for a creamier finish)

Instructions

1. If not pre-soaked, place saltfish in a large bowl, cover with cold water and soak 8–12 hours in the refrigerator, changing water once or twice; alternatively boil 15 minutes then drain. Flake the saltfish into bite-size pieces and remove any bones and skin.
2. Prepare the breadfruit: bring a large pot of salted water to a boil and add the breadfruit chunks; simmer 20–30 minutes until fork-tender. Drain and set aside; optionally roast in a hot oven (425°F / 220°C) for 15–20 minutes for a browned exterior.
3. In a large skillet over medium heat, warm the oil and butter. Add the sliced onion, bell peppers, and scallions and sauté 5–7 minutes until softened.
4. Add the garlic, thyme, pimento, and Scotch bonnet (if using whole for flavor) and cook 1 minute until fragrant. Stir in the chopped tomatoes and simmer 3–4 minutes to break down.
5. Add the flaked saltfish and 1 cup (240 ml) water or coconut milk, reduce heat to low, and simmer gently 8–10 minutes to meld flavors. Taste and adjust seasoning with black pepper and, if needed, a small pinch of salt.
6. Stir in lime juice, remove whole Scotch bonnet if used, and finish with fresh chopped scallion or parsley if desired.
7. Serve the stewed saltfish hot with boiled or roasted breadfruit chunks on the side, spooning some of the vegetable pan sauce over the breadfruit.