Stewed Saltfish with Spicy Plantains

Name: Stewed Saltfish with Spicy Plantains
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Saint Kitts and Nevis
Ingredients: 1 lb salted codfish; 2 tbsp oil; 1 onion, sliced; 1 bell pepper, sliced; 2 tomatoes, chopped; 2 cloves garlic, minced; 1 whole scotch bonnet pepper; 2 green plantains, sliced; thyme sprigs; black pepper, to taste

Stewed Saltfish with Spicy Plantains photo 1

4 servings20 min prep30 min cookMedium Saint Kitts and Nevis

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The Story Behind It

The Tale of Stewed Saltfish with Spicy Plantains

Saltfish became a Caribbean staple through the historic transatlantic trade linking North Atlantic cod fisheries to Caribbean plantations, where it served as an affordable protein source for enslaved populations. That tradition persisted and became integrated into Kittitian home cooking alongside spicy plantains.

Ingredients

Scale:· 4 servings

1 lb salted codfish
2 tbsp oil
1 onion, sliced
1 bell pepper, sliced
2 tomatoes, chopped
2 cloves garlic, minced
1 whole scotch bonnet pepper
2 green plantains, sliced
thyme sprigs
black pepper, to taste

Instructions

1Soak salted codfish in water for several hours or overnight, changing water a few times to remove excess salt; drain, simmer briefly in fresh water, drain again, and flake the fish, removing bones and skin.
2Heat oil in a skillet and sauté onion, bell pepper, and garlic until softened.
3Add tomatoes, thyme, and the whole scotch bonnet, cooking until tomatoes break down.
4Stir in the flaked saltfish and simmer 10 minutes to absorb the flavors, adjusting with black pepper.
5Meanwhile, fry sliced plantains in a separate pan until golden on both sides.
6Remove the whole scotch bonnet before serving to control heat.
7Serve the stewed saltfish hot alongside the fried plantains and coconut dumplings or breadfruit.

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