Entree: Dominica – Southern Culinary Region – Roasted Breadfruit and Saltfish (Roasted starchy breadfruit paired with salted cod sautéed with Caribbean aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 1 large breadfruit, about 2.5 lb (1.1 kg)
- 12 oz (340 g) salted cod (saltfish), rinsed and soaked 8–12 hours, drained
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 scallions, about 1 oz (30 g), chopped
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 scotch bonnet pepper, whole or seeded and finely chopped for less heat
- 1 medium tomato, about 5 oz (140 g), chopped
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 g) butter or margarine (optional)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pre-soak the saltfish in cold water for 8–12 hours, changing the water 2–3 times to remove excess salt. Drain and place in a pot of fresh water; bring to a gentle boil for 10 minutes, then drain, cool, remove bones and skin, and flake the fish into bite-sized pieces.
2. Preheat oven to 425°F (220°C). Score the breadfruit skin in a few places and place whole on a baking sheet. Roast 45–60 minutes until the exterior is darkened and a skewer meets soft flesh; turn once during roasting for even charring.
3. Remove breadfruit from oven and let cool until you can handle it. Peel and discard the charred skin and core; slice the soft flesh into wedges or 1–1½ inch (2.5–4 cm) thick slices. Keep warm.
4. In a large skillet over medium heat, warm the oil. Add the sliced onion and sauté 4–5 minutes until translucent. Add garlic, scallions, scotch bonnet (if using), and thyme; cook 2 minutes until fragrant.
5. Add the flaked saltfish and chopped tomato to the skillet. Sauté 5–7 minutes, breaking up larger pieces, until the mixture is fragrant and the tomato has softened. If too dry, add 1–2 tbsp (15–30 ml) water.
6. Stir in the butter (if using) and lime juice, taste, and adjust pepper. Do not add much salt unless needed because the saltfish may still be salty.
7. Gently fold the roasted breadfruit wedges into the saltfish mixture or serve the flaked saltfish spooned over warm breadfruit wedges. Garnish with extra chopped scallion or thyme and serve immediately.