I recently had saltfish for the first time, cooked by St Lucia born Marilyn. She topped it with peppers and onions, and I had a rude amount of it. You have to soak the saltfish before cooking (to rehydrate it), and then once it hits the saucepan it becomes tender, flaky and delicious and, of course, pretty salty. A simple dish with lots of flavour!
Saltfish is eaten lots in the Caribbean alongside a fruit called ackee, which I will have to try next time. It is also popular in Spain where it is eaten with tomato sauce and potatoes. And I think it goes well with a salad or some rice. We live in a multicultural area so can buy the saltfish in our local corner shop or supermarket, but am not sure how easy it would be to find otherwise!
Allow at least a few hours for soaking the saltfish before making the dish, and change the water at least once!
Ingredients (serves 4)
300g saltfish (skinless and boneless)
2 different coloured peppers, cut in to strips
1 onion, cut in to strips
2 cloves garlic, crushed
Once the saltfish has soaked, give it a good rinse to get off some of the salt, then chop it in to chunks.
Fry the peppers, onion and garlic in vegetable/sunflower oil for about 5 minutes until softening and then add the fish. Heat and stir for about another 10 minutes until the fish is tender, cooked through and flaky. Serve alongside some rice, salad, or if you want to be really authentic, ackee.