I lb salt fish (salted cod or pollock)
1 tbsp vegetable oil
1 tsp garlic, minced
1 small onion, chopped
1 bell pepper, chopped
1 large tomato, diced
1/2 tsp Scotch Bonnet pepper, finely chopped (you could also use habanero pepper)
1 tsp curry powder
1/2 cup water
You MUST re-hydrate salt fish prior to preparation. My grand-mother used to soak the fillets in cold water overnight. The next day she would discard the water, then boil in another pan of water. This is done to remove the excess salt. You don't want to boil it too much to remove all the salt though. I usually rinse off in running cold water then boil it twice, discarding the water after each boil, because I never know if I'm going to cook salt fish the night before!
Once the excess salt is gone and it has just enough to be tasty, you shred the fillets and remove any bones. Set aside.
- Heat oil in a pan and saute garlic, onion, bell pepper, scotch bonnet pepper until soft
- Add tomato and curry then mix well
- Add salt fish and using a spatula (or my trusty wooden spoon) combine all ingredients together.
- Add 1/2 cup water, stir again, cover and simmer for 10 minutes
- Remove from heat and serve hot
One Creole day (or whenever) we ate salt fish, roast breadfruit and cucumber salad for breakfast and salt fish over boiled green bananas for lunch. On a regular day, bake (a fried bread) and salt fish is always welcome for breakfast, lunch or dinner too!
If you have none of the above, you may serve of rice. Enjoy!