Brown Stew Saltfish with a twist and Festivals

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Canned fish is more affordable and easier to prepare.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper offers a similar flavor at a lower cost.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme can be more economical and has a long shelf life.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and still provide flavor.

Pre-soak the saltfish for several hours to remove excess salt.

Scull the saltfish by boiling it and removing the scum that rises to the top.

Rinse the saltfish in cold water after boiling to remove any remaining scum.

Heat vegetable oil in a pot until hot for frying festivals.

Debone the saltfish and remove excess liquid before frying.

Fry the festivals until they are golden brown and crispy.

Remove the fried festivals from the oil and set aside.

In the same pot, add chopped onions and sauté until softened and starting to brown, about 10 minutes.

Add tomato paste to the onions and mix well, cooking it down with a pinch of water to create a sauce.

Add the flaked saltfish back into the pot and mix gently with the sauce.

Season with black pepper and adjust the consistency with more water if needed.

Serve the brown stew saltfish with the fried festivals.

Cooking Techniques

Equipment Needed

Spice Level: