Antiguan Seasoned Saltfish
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The Tale of Antiguan Seasoned Saltfish
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Antiguan seasoned saltfish, salt cod stewed with tomatoes, onions, and peppers, reflects the Caribbean-wide reliance on preserved cod, historically shipped from the North Atlantic to feed enslaved populations. It became a foundational flavor in Antiguan cooking, often served alongside fungee.
Ingredients
Scale:· 4 servings
- 1 lb salted cod, soaked and desalted
- 1 onion, sliced
- 1 tomato, chopped
- 1 green bell pepper, sliced
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 3 tbsp vegetable oil
- 1 sprig fresh thyme
- Black pepper to taste
Instructions
- 1Soak the salted cod overnight in several changes of water, then simmer in fresh water for 10 minutes; drain and flake, removing skin and bones.
- 2Heat oil in a skillet and saute onion, bell pepper, garlic, and scallions until softened.
- 3Add tomato, thyme, and scotch bonnet pepper, cooking 3-4 minutes until fragrant.
- 4Stir in the flaked saltfish and cook 5-7 minutes, tossing to combine with the vegetables.
- 5Season with black pepper to taste.
- 6Serve hot with fungee, boiled provisions, or bread.
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