Salted Cod Salad

Name: Salted Cod Salad
Prep time: 8 h 20 min
Cook time: 15 min
Total time: 8 h 35 min
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 300 g Salted Cod (rinsed); 1200 ml Water (cold); 1000 ml Water; 120 g Onion (thinly sliced); 200 g Tomato (diced); 150 g Bell Pepper (thinly sliced); 40 g Scallion (finely chopped); 1 pcs Scotch Bonnet Chili (finely chopped); 40 ml Lime Juice; 30 ml Extra Virgin Olive Oil; 3 g Black Pepper; 2 g Salt (only if needed)

This salt cod salad combines desalted fish with tomato, onion, pepper, scallion, lime, and olive oil. It may be served cool or at room temperature, but should not remain unrefrigerated for more than two hours.

Prep

8h 20m

Cook

15m

Serves

Estimated

Nutrition

Per serving

315kcal

Calories

49g

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.

Salad

300g
Salted Cod (rinsed)

Soaking

1.2l
Water (cold)

Poaching

1l
Water

Salad

120g
Onion (thinly sliced)
200g
Tomato (diced)
150g
Bell Pepper (thinly sliced)
40g
Scallion (finely chopped)
1pcs
Scotch Bonnet Chili (finely chopped)

Dressing

40ml
Lime Juice
30ml
Extra Virgin Olive Oil
3g
Black Pepper
2g
Salt (only if needed)

Cook through it

Method

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

5 steps

01
Cover the salted cod with the soaking water and refrigerate for 8 hours, changing the water once or twice.
02
Drain the fish, transfer it to a saucepan, and add the poaching water. Simmer until it flakes easily, then drain, remove any bones, and cool promptly.
03
Flake the cod into a bowl and add the onion, tomato, bell pepper, scallion, and scotch bonnet chili.
04
Whisk the lime juice, extra virgin olive oil, and black pepper. Taste the fish before adding the salt.
05
Toss the dressing with the salad and serve promptly, or cover and refrigerate until serving.

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