Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Saltfish and Dumplings (Salted cod stewed with Caribbean aromatics served with soft boiled flour dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and desalted
- 6 cups (1.4 L) cool water for soaking
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 1 red bell pepper, seeded and sliced (about 150 g)
- 2 scallions (green onions), sliced (about 30 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, chopped (about 150 g)
- 1 scotch bonnet or habanero pepper, whole or finely chopped (optional)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1/4 cup (60 ml) vegetable stock or water
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Salt and freshly ground black pepper to taste
- Dumplings:
  - 2 cups (250 g) all-purpose flour
  - 2 tsp (8 g) baking powder
  - 1 tsp (6 g) fine salt
  - 2 tbsp (28 g) unsalted butter, melted
  - 3/4 cup (180 ml) milk
  - Vegetable oil or additional butter for frying (optional, for finishing)

Instructions

1. Rinse the salted cod under cold running water, then place in a bowl and cover with 6 cups (1.4 L) cool water. Soak 8–12 hours or overnight in the refrigerator, changing the water once or twice to remove excess salt.
2. Drain the cod, place in a pot with fresh water, bring to a simmer and simmer 8–10 minutes until just cooked. Drain, cool slightly, remove skin and bones, and flake into bite-sized pieces.
3. In a large skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the sliced onion, bell pepper and scallions and sauté until softened, about 5–7 minutes.
4. Add the garlic, chopped tomato, scotch bonnet (if using) and thyme; cook 2–3 minutes until tomatoes begin to break down.
5. Stir in the flaked saltfish and 1/4 cup (60 ml) vegetable stock or water. Reduce heat to low and simmer gently 8–10 minutes so flavors meld. Taste for seasoning and add a small pinch of salt only if needed; pepper to taste. Stir in chopped parsley or cilantro just before serving.
6. Meanwhile, make the dumplings: in a bowl whisk together 2 cups (250 g) flour, 2 tsp (8 g) baking powder and 1 tsp (6 g) salt. Stir in melted butter and 3/4 cup (180 ml) milk to form a soft, slightly sticky dough. If too dry add a tablespoon (15 ml) more milk; if too wet add a splash more flour.
7. Bring a large pot of lightly salted water to a simmer. Using wet hands or a tablespoon, form dough into small dumplings (about 1–1.5 inch / 2.5–4 cm balls). Drop dumplings into simmering water, cover, and cook 10–12 minutes until they are cooked through and puffed.
8. Drain dumplings well. For a slightly crisp finish, optionally pan-sear boiled dumplings in a little butter or oil until lightly golden.
9. Serve the saltfish hot ladled over or alongside the dumplings so they soak up the sauce. Garnish with extra chopped parsley or scallions.