Stewed Saltfish and Tomatoes!

"Saltfish" as we call it in the West Indies is salted cod, pollock or shark, also called "Bacalao". This is an ancient means of preserving fish (and meat) by salting and drying.

Saltfish was once what would be considered poor people's food and was used to feed slaves and indentured labourers during colonial times in the West Indies. Today, saltfish is still quite commonplace although now it has become one of the more expensive grocery items as it find its way into many West Indian dishes.
It would only be fair to tell you that saltfish is somewhat of an acquired taste and many people find its pungent aroma and flavour a bit overwhelming!! As immortalised by Trini calypsonian The Mighty Sparrow, "It sweeter than meat, when yuh want to eat, all saltfish sweet!"

Here is one of my favorite ways to prepare Saltfish because once the prep is done, it's quick and easy and equally delicious!

You will need:

1/2 Pound of Saltfish
1 can chopped Tomatoes
1 Sweet Pepper
1 Medium Onion
2 Cloves of Garlic
1/2 Teaspoon Black Pepper
A pinch of roasted Cumin seeds (Geera)
1 Tablespoon of chopped cilantro (or Shadon Beni if you can get it!)
3 Tablespoons of Olive oil
1 Tablespoon of Butter (Optional)
1 Hot pepper (Optional)

Method:

Rinse the saltfish in cold water and then soak for a few hours (better do this the night before) in a sealable container, this helps get the salt out. When ready to use, drain and discard the water. Put the saltfish back into the bowl and pour in enough boiling hot water to cover up the fish for another 15-20 mins, this helps to soften it up. In the mean time chop the onion, sweet pepper and cilantro and crush the garlic.

Drain the saltfish and allow to cool a bit, then break into small pieces by squishing between the fingers, removing any bones that you might find. Add the black pepper to the squishy-fishy and mix well.

Heat the oil in a heavy bottomed saucepan over a Med-Hi fire and add the garlic and half the onion, stirring occasionally until the garlic begins to go a little brown. Next add the saltfish and fry until it starts to crisp up, don't worry too much if it sticks to the pot. At this point, take the pot off the fire and scoop out the crispy copper coloured saltfish and set aside Put the pot back on the fire and add the remaining onion, the chopped tomatoes, sweet pepper and the Geera. Add the hot pepper and the crispy saltfish to the simmering pot, stir and add a little water if necessary.

Turn the fire off, stir in the butter and sprinkle the cilantro over the top of it all.
Allow to rest at room temperature for a few minutes before serving over a bed of fragrant steamed rice and dhal....

This is also well loved with roti or fried bakes and makes a wonderful dip with chips or crackers!