Jamaican salt fish (Bacalao), rice, fried plantains with avocado! Say that 10 x’s fast. This dish is delicious and flavorful with simple ingredients. Apart from the salted cod needing to soak to decrease the saltiness, this meal takes about 15 minutes! The flavors are off the charts! Hope you enjoy this one as much as I do!
This simple Salt Fish recipe is a family favorite. I grew up eating this dish at least once a month. We would have it for breakfast, lunch or dinner. In Jamaica and throughout the Caribbean it is enjoyed by many. After the cod is desalted (soaked in water to remove the excess salt), it is then torn into pieces and sautéed with onions, peppers, fresh thyme and other spices. In Spanish-speaking countries, it is known as Bacalao. This is a super quick and easy recipe.
Key Ingredients for Jamaican Salt Fish (Bacalao)
Ingredients
- 1 lb boneless saltfish (codfish)
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 large onions, sliced
- 2 sprigs fresh thyme
- 1-2 tsp kosher salt
- ½ large orange or red pepper, sliced
- 1 tbsp black pepper
- 2 sprigs fresh thyme (can be substituted with 1 tsp dried thyme)
Instructions
- Soak the saltfish in a bowl with hot water for 1 hour and discard the water and soak for another hour. Discard the water again then soak for 30 minutes. You can also soak the saltfish overnight. Or boil for 20-25 minutes then drain, and rinse and boil for another 20-25 minutes. Drain and rinse. Let cool until ready to use.
- Break the saltfish into flakes. And also check for fishbones.
- In a large skillet add oil, garlic, onions, thyme, scotch bonnet pepper, salt and black pepper and sauté for 2-3 minutes on medium heat. Remember, do not let the scotch bonnet pepper break or the dish will be extremely hot.
- Then add tomatoes, peppers and saltfish.
- Sauté ingredients together for 5- 10 minutes on medium low heat.
- Serve and enjoy.
Notes
- Check for fishbones
