Entree: Virgin Islands, U.S. – Saltfish Gundy (Caribbean salted cod stew with boiled wheat dumplings and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed
- 8 cups (1.9 L) water, plus more for soaking
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 scallions, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 scotch bonnet or habanero pepper, whole or seeded and minced for less heat
- 1 cup (240 ml) canned diced tomatoes or 2 medium fresh tomatoes, chopped
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) coconut milk (optional but traditional in some islands)
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- For gundy (dumplings):
  - 2 cups (250 g) all-purpose flour
  - 1 tsp (6 g) baking powder
  - 1 tsp (6 g) salt
  - 2 tbsp (30 g) cold butter or shortening, cut into pieces
  - 3/4 cup (180 ml) water, plus a splash if needed

Instructions

1. Rinse the salted cod under cold running water and place in a pot. Cover with 8 cups (1.9 L) fresh water, bring to a boil, then reduce heat and simmer 10 minutes. Drain and repeat soaking/boiling once more if very salty; taste a flake to check salt level. Flake the cooked cod into bite-size pieces, removing any bones and skin.
2. While the cod soaks, make the gundy: in a bowl whisk together 2 cups (250 g) flour, 1 tsp (6 g) baking powder, and 1 tsp (6 g) salt. Cut in 2 tbsp (30 g) butter or shortening until mixture resembles coarse crumbs. Gradually add 3/4 cup (180 ml) water and mix to form a soft dough; add a splash more water if too dry. Pinch off golf-ball–size pieces or slightly smaller (makes 12–16 dumplings) and set on a tray.
3. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Add sliced onion and scallions and sauté 4–5 minutes until translucent. Add garlic, bell pepper, and scotch bonnet and sauté 1–2 minutes more until fragrant.
4. Stir in diced tomatoes, thyme, and black pepper. Cook 3–4 minutes to reduce and blend flavors. Add flaked saltfish and 1/2 cup (120 ml) coconut milk if using, then 1 cup (240 ml) water to create a simmering braise. Adjust heat so mixture is gently bubbling.
5. Drop dumplings (gundy) into the simmering stew, spacing them so they don't stick. Cover and simmer 12–15 minutes until dumplings are cooked through and tender when pierced.
6. Remove lid, stir in lime juice and chopped parsley or cilantro. Taste and adjust seasoning; if still too salty, serve with plain boiled root or rice alongside to balance. Serve hot with dumplings in the stew.
7. Leftovers keep refrigerated 2–3 days and reheat gently on the stovetop, adding a little water to loosen the sauce.