Stewed Saltfish with Coconut Dumplings and Provisions

Name: Stewed Saltfish with Coconut Dumplings and Provisions
Prep time: 8 h 20 min
Cook time: 55 min
Total time: 9 h 15 min
Yield: 4
Cuisine: Saint Kitts and Nevis
Ingredients: 500 g Salted Cod (soaked overnight and rinsed); 1000 ml Water (cold); 1000 ml Water; 30 ml Vegetable Oil; 120 g Onion (finely chopped); 200 g Tomato (finely chopped); 10 g Garlic (crushed); 5 g Fresh Thyme; 1 pcs Scotch Bonnet Chili (left whole); 2 g Black Pepper; 15 ml Lime Juice; 2 pcs Plantain (peeled and cut into chunks); 600 g Breadfruit (peeled and cut into chunks); 1500 ml Water; 250 g All-Purpose Flour; 250 ml Coconut Milk; 4 g Salt

Salted cod is simmered until flaky, then folded into a simple onion, tomato, and thyme sauce and served with boiled ground provisions and tender coconut dumplings. The dish is rustic, satisfying, and full of classic coastal Caribbean flavor.

Prep

8h 20m

Cook

55m

Serves

Estimated

Nutrition

Per serving

1090kcal

Calories

90g

Protein

27g

Fat

127g

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.

Fish

500g
Salted Cod (soaked overnight and rinsed)

Soaking

1l
Water (cold)

Fish

1l
Water
30ml
Vegetable Oil
120g
Onion (finely chopped)
200g
Tomato (finely chopped)
10g
Garlic (crushed)
5g
Fresh Thyme
1pcs
Scotch Bonnet Chili (left whole)
2g
Black Pepper
15ml
Lime Juice

Provisions

2pcs
Plantain (peeled and cut into chunks)
600g
Breadfruit (peeled and cut into chunks)
1.5l
Water

Dumplings

250g
All-Purpose Flour
250ml
Coconut Milk
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Place the salted cod in a nonreactive container, cover it with the cold water, and refrigerate overnight. Drain and rinse well.
02
Transfer the salted cod to a saucepan, add the fresh water, and simmer until the fish flakes easily. Drain, remove any skin or bones, and flake it.
03
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until softened, then add the garlic and tomato.
04
Stir in the fresh thyme, whole scotch bonnet chili, and black pepper, and cook until the tomatoes break down into a light sauce.
05
Fold the flaked salted cod into the sauce and let it warm through. Finish with the lime juice and remove the scotch bonnet chili.
06
Bring the water to a boil in a pot. Add the breadfruit and plantains and simmer until tender.
07
Mix the all-purpose flour with the salt, then add the coconut milk to make a soft dough. Shape small dumplings with your hands.
08
Add the dumplings to the pot with the provisions and cook until they are firm and cooked through.
09
Serve the stewed salted cod alongside the boiled provisions and coconut dumplings.

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