Entree: Dominica – Southern Culinary Region – Stewed Saltfish (Salted cod simmered with peppers, tomatoes, herbs, and aromatics in a Creole-style savory stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked overnight or 4–6 hours with water changed once
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 1 green bell pepper, sliced (about 6 oz / 170 g)
- 2 cloves (about 6 g) garlic, minced
- 3 scallions (green onions), chopped (about 1.5 oz / 45 g)
- 2 medium tomatoes, diced (about 10 oz / 285 g)
- 1 tbsp (15 ml) tomato paste
- 1 scotch bonnet pepper, whole or seeded and finely chopped (use caution)
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- ½ tsp (2.5 g) freshly ground black pepper
- ½ cup (120 ml) water or light fish/vegetable stock
- ½ cup (120 ml) coconut milk (optional, for a creamier stew)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Salt to taste (may not be needed depending on saltiness of fish)

Instructions

1. Drain soaked saltfish and place in a saucepan. Cover with fresh cold water, bring to a gentle boil, then reduce heat and simmer 5 minutes. Drain, rinse, cool slightly, and flake the fish into bite-sized pieces, removing any bones and skin.
2. Heat vegetable oil in a heavy skillet or pot over medium heat. Add sliced onion and bell peppers and sauté 5–7 minutes until softened.
3. Add minced garlic, scallions, diced tomatoes, and tomato paste; cook 2–3 minutes until fragrant. Stir in scotch bonnet (whole for milder heat or chopped for more), thyme, and black pepper.
4. Add flaked saltfish to the pot, pour in water or stock, and bring to a simmer. Reduce heat and cook gently 8–10 minutes to allow flavors to meld. If using coconut milk, stir it in during the last 3–4 minutes of simmering.
5. Taste and adjust seasoning with lime juice and salt if needed. Remove whole scotch bonnet if used whole.
6. Stir in chopped parsley or cilantro, remove from heat, and serve hot with boiled green bananas, breadfruit, rice, or ground provisions.