TRINIDAD Tomatoes & Saltfish & Fried Bake |

saltfish

🥗Healthier: cod

💰Cheaper: canned tuna

Canned tuna is more affordable and accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Rinse and soak the salted fish in cold water for several minutes or leave overnight to soften.

Remove from the water, drain, and cut it with a knife or shred into small bite-sized pieces.

Rinse again and squeeze to remove excess salt, repeating if necessary.

Alternatively, place salted fish in a medium saucepan with water over high heat, boil for 5 to 10 minutes, and drain, repeating if necessary.

Wash and drain the tomatoes, cut into 8 pieces lengthwise.

Slice the onion, chop the scallions, mince the garlic, and chop the peppers.

Heat olive oil in a heavy skillet over high heat.

Add the salted fish and cook until the edges are brown and slightly crisp, about 5 to 7 minutes, stirring occasionally.

Add the sliced onions and garlic, cooking until the onion is translucent.

Add the tomatoes, habanero pimento peppers, thyme, and chopped scallions.

Cover and cook for an additional 15 to 20 minutes, until the tomatoes are soft and most of the liquid has evaporated, leaving a thick consistency.

Remove the cover and stir occasionally, then remove the thyme sprigs before serving.

Cooking Techniques

Equipment Needed

Spice Level: