Bermuda Codfish Breakfast
A Bermuda codfish breakfast pairs cooked salt cod and potatoes with tomato sauce, onion, egg, banana, and avocado. The salt cod is soaked and simmered before serving to control its salinity.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Codfish
- 400gSalted Cod (soaked overnight and drained)
- 120gOnion (thinly sliced)
- 200gTomato Sauce
- 20mlVegetable Oil
- 2gBlack Pepper
Plate
- 600gPotato (peeled and cut into chunks)
- 4pcsEgg
- 2pcsBanana (halved lengthwise)
- 1pcsAvocado (sliced)
- 1pcsLime (cut into wedges)
Codfish
- 1lWater (fresh)
Plate
- 1.2lWater (cold)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cover the soaked salted cod with the fresh water and simmer gently until it flakes easily. Drain, remove any skin or bones, and break the fish into large flakes.
- 02
Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until soft, then stir in the tomato sauce and black pepper. Add the flaked salted cod and warm everything together until the sauce lightly coats the fish.
- 03
Place the potato and eggs in a saucepan with the cold water. Bring to a boil, remove the eggs when hard-set, and continue cooking the potato until tender. Drain the potato; cool and peel the eggs.
- 04
Arrange the potato, codfish, eggs, bananas, and avocado on plates, and serve with the lime wedges.
Ratings & Reviews
Log in to rate and review this recipe.