Salt-cured cod rehydrated and sauteed with onions, peppers, tomatoes, and epis, served over boiled plantains or rice. A staple protein in Haitian cooking.
Ingredients
500g salt cod
2 onions, sliced
1 green bell pepper, sliced
2 tomatoes, diced
4 cloves garlic, minced
2 tbsp epis paste
1 Scotch bonnet pepper, sliced
3 tbsp vegetable oil
2 tbsp tomato paste
Fresh parsley for garnish
Juice of 1 lime
Black pepper to taste
Instructions
1Soak salt cod in cold water for twelve hours or overnight, changing water three times to remove excess salt.
2Drain cod and flake into large pieces, removing any bones and skin.
3Heat oil in a large skillet over medium heat. Add onions, bell pepper, and garlic. Cook until softened, about five minutes.
4Add tomato paste, epis paste, and diced tomatoes. Cook for three minutes until sauce thickens.
5Add flaked cod and Scotch bonnet slices. Toss gently to combine without breaking up the fish too much.
6Cook for ten minutes until fish is heated through and has absorbed the sauce flavors. Finish with lime juice and parsley.
Did You Know?
Salt cod was introduced to Haiti through the colonial trade routes and became so essential that it remains a primary protein source even today.