Follow these steps for perfect results
salt cod fish, boneless
shredded
tomatoes
chopped
onion
chopped
sweet pepper
chopped
fresh ground black pepper
freshly grated
olive oil
scotch bonnet peppers
optional, chopped
lime
optional
Break the salt cod fish into pieces.
Place the fish in a saucepan with water and boil for 10-15 minutes to remove excess salt.
Drain the water from the saucepan.
Taste the fish to check the salt content. If it's still too salty, repeat the boiling process.
Shred the fish with your fingers.
Heat olive oil in a skillet.
Add chopped onion to the skillet and sauté until translucent.
Add the shredded fish, chopped sweet peppers, and optional hot pepper to the skillet.
Fry for 1 to 2 minutes, stirring constantly.
Add the chopped tomato to the skillet and mix well.
Cook until the tomatoes are just soft.
Add freshly grated black pepper to taste.
Squeeze half a lime over the mixture.
Serve with coconut bake or other hearty bread and sliced avocado pear.
Expert advice for the best results
Soaking the salt cod overnight can help reduce the salt content.
Adjust the amount of pepper to your preferred spice level.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl or on a plate, garnished with fresh lime wedges and avocado slices.
Serve with coconut bake or other hearty bread.
Serve with sliced avocado pear.
Complements the saltiness and spice.
Discover the story behind this recipe
A staple breakfast and lunch dish in Trinidadian cuisine.