Entree: Antigua and Barbuda – National Cuisine – Stewed Saltfish (Hearty slow-simmered salted cod stew with tomatoes, peppers, and island herbs, served as a traditional Antiguan main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 8 hrs

Total 8 hrs 55 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked (see instructions)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced (about 6 oz / 170 g)
- 1 green bell pepper, sliced (about 6 oz / 170 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 Scotch bonnet pepper, seeded and finely chopped (optional for heat)
- 1 (14 oz) can (400 g) crushed tomatoes
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fresh lime juice
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or scallions
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 10 oz / 285 g)
- Salt to taste (often not needed due to salted cod)

Instructions

1. Rinse the salted cod under cold running water. Soak in a bowl of cold water in the refrigerator for 8–24 hours, changing the water 2–3 times to remove excess salt. For a quicker method, place the cod in a pot, cover with water, bring to a simmer for 10 minutes, drain, refill with fresh water, and simmer another 5–10 minutes, then drain and flake the fish into bite-sized pieces, discarding skin and bones.
2. In a large skillet or Dutch oven over medium heat, warm the vegetable oil. Add the sliced onions and bell peppers and sauté until softened, about 5–7 minutes. Add the minced garlic and chopped Scotch bonnet and cook 1 minute more until fragrant.
3. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, water or fish stock, lime juice, thyme, bay leaf, brown sugar (if using), and black pepper. Bring to a gentle simmer.
4. Add the cubed potatoes to the simmering sauce and cook until they begin to soften, about 10–12 minutes.
5. Gently fold in the flaked, drained saltfish and continue to simmer uncovered for another 8–10 minutes, allowing flavors to meld and the sauce to thicken. Taste and add salt sparingly only if needed.
6. Remove from heat, discard the bay leaf and thyme stems if used, and stir in chopped parsley or scallions. Serve hot with steamed rice, fungee (cornmeal porridge), boiled provisions, or crusty bread.