HOW TO COOK SALTFISH || ST.LUCIAN RECIPE

Rinse the salt fish in lukewarm water in a clean bowl.

Place the rinsed salt fish into a pot with 2 to 3 cups of water and boil for 10 to 15 minutes to remove salt.

After 10 minutes, drain the water and add another 2 to 3 cups of water to the pot, boiling for an additional 5 minutes.

Drain the water again and shred the boiled salt fish into flakes, not too chunky or too small.

In a clean pot, heat about 1 tablespoon of coconut oil until hot.

Add 2 garlic cloves and sauté until they start to sizzle.

Add the chopped medium onion and sauté for 2 to 3 minutes until translucent.

Add the 1/4 red bell pepper and 1/4 yellow bell pepper, sautéing until they become translucent.

Add the spring onions and continue to sauté.

Add the 2 plum tomatoes and optionally 1 tablespoon of ketchup, stirring until the tomatoes soften but do not crush.

Finally, break up the boiled salt fish and mix it into the sautéed vegetables.

Equipment Needed

Allergens