Saltfish and Dumplings
A Caribbean comfort dish of desalted cod cooked with tomato and aromatics, served with plain boiled dumplings and hot sauce.
Prep
8h 30m
Cook
35m
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.
Saltfish
- 450gSalted Cod
Soaking
- 1.5lWater (cold)
Poaching
- 1.2lWater
Saltfish
- 25mlVegetable Oil
- 160gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 60gScallion (finely chopped)
- 3gDried Thyme
- 3gBlack Pepper
Dough
- 260gAll-Purpose Flour
- 6gBaking Powder
- 5gSalt
- 160mlWater
Boiling
- 1.6lWater
Serving
- 10mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the salted cod in the cold soaking water in the refrigerator, changing the water once or twice. Drain well.
- 02
Cover the cod with the poaching water and simmer until it flakes easily. Drain, cool briefly, and remove any skin or bones.
- 03
Heat the vegetable oil and cook the onion, tomato, garlic, and scallion until softened. Add the salted cod, dried thyme, and black pepper and cook until hot throughout.
- 04
Mix the all-purpose flour, baking powder, and salt. Add the water and knead briefly to make a firm dough, then divide it into evenly sized dumplings.
- 05
Bring the cooking water to a boil, lower it to a steady simmer, and cook the dumplings until they float and the centers are no longer doughy.
- 06
Serve the dumplings with the saltfish and offer the hot sauce at the table.
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