Entree: Curacao – Bakiou (Stewed Curacao-style salted cod with tomatoes, peppers and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 8 hrs

Total 8 hrs 50 min

Ingredients

- 1 lb (454 g) salted cod (bakkeljauw), soaked and drained
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced — approx. 8 oz (225 g)
- 3 cloves garlic, minced — approx. 0.5 oz (15 g)
- 2 medium bell peppers (red and/or green), seeded and sliced — approx. 10 oz (285 g)
- 2 medium tomatoes, chopped or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes — approx. 12 oz (340 g)
- 1 medium carrot, sliced — approx. 4 oz (115 g)
- 1 cup (240 ml) fish or chicken stock, plus more as needed
- 1 bay leaf
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste (use sparingly until stew is reduced, since cod is salted)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 scotch bonnet or habanero pepper, whole (optional) for heat
- 1 lime, cut into wedges, for serving
- Cooked funchi, rice, or crusty bread, for serving (quantity as desired)

Instructions

1. Place salted cod in a large bowl and cover with cold water. Soak 8–24 hours in the refrigerator, changing the water 2–3 times to remove excess salt.
2. Drain cod, remove skin and bones, and flake into bite-sized pieces. Set aside.
3. Heat olive oil in a heavy-bottomed pot over medium heat. Add sliced onion and sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add bell peppers and cook 3–4 minutes until beginning to soften. Stir in chopped tomatoes (or canned tomatoes) and tomato paste; cook 2–3 minutes to meld flavors.
5. Add potatoes, carrot, bay leaf, paprika, and black pepper. Pour in 1 cup (240 ml) stock to barely cover the vegetables. Bring to a simmer.
6. Add the flaked cod and whole scotch bonnet pepper if using (do not burst it unless you want maximum heat). Reduce heat to low, cover partially, and simmer gently 20–25 minutes until vegetables are tender and flavors have blended. Add additional stock if mixture becomes too thick.
7. Taste for seasoning and add salt sparingly if needed. Remove bay leaf and whole hot pepper before serving if you prefer milder heat.
8. Stir in chopped cilantro or parsley and a squeeze of lime juice. Serve hot with funchi, rice, or crusty bread and lime wedges on the side.