Entree: Saint Helena, Ascension and Tristan da Cunha – Saltfish and Dumplings (Rehydrated salted cod cooked with aromatics and served alongside boiled flour dumplings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked (see instructions)
- Water for soaking and cooking
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 1 medium green bell pepper, about 4 oz (115 g), seeded and sliced
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 tsp (5 g) dried thyme or 3 sprigs fresh thyme
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 bay leaf
- 1/2 cup (120 ml) water (or reserved soaking liquid diluted as needed)
- 2 tbsp (30 ml) chopped fresh parsley or spring onion for garnish
- For dumplings:
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) salt
- 2 tbsp (28 g) unsalted butter, chilled and cut into small pieces
- 3/4 cup (180 ml) cold water (or as needed) to form a firm dough

Instructions

1. Soak the salted cod: ideally place the cod in cold water and refrigerate, changing water 2–3 times over 24 hours to remove excess salt. For a faster method, boil the cod for 10–15 minutes in fresh water, drain, then rinse and shred. Flake the rehydrated cod into bite-size pieces and discard bones and skin.
2. In a large skillet or saucepan, heat the oil over medium heat. Add the onion and bell pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute.
3. Stir in the chopped tomatoes, thyme, bay leaf, and black pepper. Add the flaked saltfish and 1/2 cup (120 ml) water or diluted soaking liquid. Bring to a gentle simmer, cover, and cook 8–10 minutes to marry flavors. Taste and adjust salt only if necessary, remembering the cod retains some salt.
4. Meanwhile make the dumplings: in a bowl combine the flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
5. Gradually add cold water, mixing until a firm, slightly sticky dough forms. Turn onto a lightly floured surface and knead gently 6–8 times. Divide into 8 equal pieces and shape each into a rough oval or ball.
6. Bring a large pot of salted water to a simmer. Drop the dumplings into simmering (not rolling boiling) water and cook, covered, until they rise and are cooked through, about 12–15 minutes. Remove with a slotted spoon.
7. Serve the saltfish stew hot with boiled dumplings alongside, spooning stew over dumplings and garnishing with chopped parsley or sliced spring onion.