Entree: Antigua and Barbuda – Southern Culinary Region – Saltfish and Dumplings (Salted cod stewed with tomatoes and aromatics, served with boiled or pan-fried flour dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked and rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), sliced
- 1 red bell pepper, about 6 oz (170 g), sliced
- 1 green bell pepper, about 6 oz (170 g), sliced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 2 cloves garlic, minced
- 1 whole scotch bonnet pepper, pierced (optional for heat)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) water
- 2 scallions (green onions), sliced
- 2 tbsp (8 g) chopped fresh parsley
- For dumplings: 2 cups (250 g) all-purpose flour
- For dumplings: 2 tsp (8 g) baking powder
- For dumplings: 1/2 tsp (3 g) salt
- For dumplings: 2 tbsp (28 g) unsalted butter, cold and diced
- For dumplings: 3/4 cup (180 ml) water or milk, plus more if needed

Instructions

1. Rinse the salted cod under cold water, then place in a pot, cover with fresh water, bring to a boil, and simmer 8–10 minutes to remove excess salt. Drain, rinse, and repeat soaking with fresh water if still very salty. Flake the cooled fish into bite-sized pieces, removing any bones and skin.
2. In a large skillet or pot, heat the vegetable oil over medium heat. Sauté the sliced onion, bell peppers, and scallions until softened, about 5 minutes.
3. Add the garlic, chopped tomatoes, scotch bonnet (whole and pierced), and thyme. Cook 3–4 minutes until tomatoes begin to break down, adding 1/4 cup (60 ml) water if mixture becomes dry.
4. Stir in the flaked saltfish, cover, and simmer gently 8–10 minutes to allow flavors to meld. Season with black pepper and check saltiness, removing the scotch bonnet before serving if you used it for heat.
5. Meanwhile, make the dumplings: in a bowl combine the flour, baking powder, and salt. Cut in the cold diced butter until mixture resembles coarse crumbs.
6. Gradually stir in the water or milk until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead gently 6–8 times; do not overwork.
7. Shape the dough into 12 equal pieces (roughly 1½–2 in / 3–5 cm each). To boil: bring a large pot of salted water to a gentle boil, add dumplings, and cook 10–12 minutes until they float and are cooked through. To pan-fry (optional): flatten slightly and fry in a little oil over medium heat until golden on both sides, about 3–4 minutes per side.
8. Serve the stewed saltfish hot alongside the dumplings, garnished with chopped parsley.