BVI Stewed Saltfish with Peppers

About This Recipe

Saltfish — salt-cured cod — has been a Caribbean pantry staple since the colonial trade era. In the BVI it is stewed with colourful bell peppers, tomatoes, and scotch bonnet, then served over fungi or rice for a satisfying everyday meal.

Ingredients

Serves 4

• 400 gsaltfish (salted cod)(soaked overnight, flaked)
• 1onion(sliced)
• 1red bell pepper(sliced)
• 2tomatoes(chopped)
• 2 tbspvegetable oil
• ½ tspblack pepper

Instructions

1. 1

   Desalt fish

   Soak saltfish in cold water overnight or boil in fresh water twice, draining each time. Flake into pieces.

2. 2

   Sauté vegetables

   Heat oil and cook onion and pepper until softened, about 5 minutes.

3. 3

   Add tomatoes and fish

   Stir in tomatoes and cook 3 minutes. Add flaked saltfish and black pepper, stir to combine.

4. 4

   Simmer and serve

   Cook 10 minutes over low heat, adjust seasoning, and serve over fungi or rice.

   Taste before adding salt — residual saltiness varies.

Variations

• •

  Scramble in eggs for a classic ackee-and-saltfish style dish.

• •

  Serve on toast for a lighter meal.

Storage

Refrigerate up to 3 days.

Frequently Asked Questions