Salted Cod with Ground Provisions

Name: Salted Cod with Ground Provisions
Prep time: 12 h 35 min
Cook time: 50 min
Total time: 13 h 25 min
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 350 g Salted Cod (rinsed); 1200 ml Water (cold); 1000 ml Water; 30 ml Coconut Oil; 150 g Onion (finely chopped); 200 g Tomato (finely chopped); 150 g Bell Pepper (finely chopped); 50 g Scallion (finely chopped); 12 g Garlic (crushed); 1 pcs Scotch Bonnet Chili (finely chopped); 30 ml Lime Juice; 3 g Black Pepper; 2 g Salt (only if needed); 1 pcs Breadfruit; 350 g Sweet Potato (peeled and cut into chunks); 300 g Eddoe (peeled and cut into chunks); 300 g Taro Root (peeled and cut into chunks); 1600 ml Water

This Vincentian-style plate pairs sautéed salt cod with roasted breadfruit and boiled root vegetables. The fish is soaked under refrigeration before cooking, and additional salt is used only after tasting.

Prep

12h 35m

Cook

50m

Serves

Estimated

Nutrition

Per serving

989kcal

Calories

65g

Protein

10g

Fat

169g

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.

Saltfish

350g
Salted Cod (rinsed)

Soaking

1.2l
Water (cold)

Poaching

1l
Water

Saltfish

30ml
Coconut Oil
150g
Onion (finely chopped)
200g
Tomato (finely chopped)
150g
Bell Pepper (finely chopped)
50g
Scallion (finely chopped)
12g
Garlic (crushed)
1pcs
Scotch Bonnet Chili (finely chopped)
30ml
Lime Juice
3g
Black Pepper
2g
Salt (only if needed)

Provisions

1pcs
Breadfruit
350g
Sweet Potato (peeled and cut into chunks)
300g
Eddoe (peeled and cut into chunks)
300g
Taro Root (peeled and cut into chunks)
1.6l
Water

Cook through it

Method

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

8 steps

01
Cover the salted cod with the soaking water and refrigerate for 12 hours, changing the water once or twice.
02
Heat the oven to 200°C (400°F). Pierce the breadfruit and roast until tender and dark outside, about 45 to 50 minutes.
03
Bring the water to a boil. Add the sweet potato, eddoe, and taro root and cook until fully tender, then drain and keep warm.
04
Drain the salted cod, transfer it to a saucepan, and add the poaching water. Simmer until the fish flakes easily, then drain, remove any bones, and flake.
05
Heat the coconut oil in a skillet over medium heat. Add the onion, bell pepper, scallion, and garlic and cook until softened.
06
Stir in the tomato and scotch bonnet chili and cook until the tomato becomes saucy.
07
Add the salted cod and black pepper and cook until heated through. Taste before adding the salt, then stir in the lime juice.
08
Serve the saltfish with the roasted breadfruit and boiled provisions.

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