Montserrat-Style Saltfish and Tomato Stew
A Montserrat-style cooked saltfish dish with tomato, onion, garlic, chili, and lime. It is a stew rather than the uncooked or lightly cooked buljol found elsewhere in the Caribbean.
Prep
30m
Cook
25m
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.
Stew
- 450gSalted Cod
Soaking
- 2lWater (cold)
Poaching
- 1lWater
Stew
- 200gOnion (finely chopped)
- 450gTomato (chopped)
- 12gGarlic (crushed)
- 1pcsScotch Bonnet Chili (whole)
- 25mlVegetable Oil
- 2gBlack Pepper
- 20mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Refrigerate the salted cod in the soaking water to remove excess salt, changing the water once if needed.
- 02
Drain the fish, place it in the cooking water, and simmer until it flakes easily and reaches 63°C (145°F). Drain, remove any bones, and break it into pieces.
- 03
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until softened.
- 04
Stir in the garlic, then add the tomato and whole scotch bonnet chili.
- 05
Cook until the tomato forms a loose sauce, then add the salted cod and black pepper.
- 06
Simmer briefly, remove the scotch bonnet chili, and stir in the lime juice before serving.
Ratings & Reviews
Log in to rate and review this recipe.