Trini Stew Saltfish Recipe by Chef Jeremy Lovell
Yield: 6 Servings
Cook Time: Approx. 1hr
Prep Time: 30 mins
Boneless Salted Cod– 3lb (boiled and shredded)
Pimento Peppers – 3 tbsp (finely chopped)
Garlic – 3 tbsp (finely chopped)
Chadon Beni – 3 tbsp (finely chopped)
Onion – 2 tbsp (finely chopped)
Fine Thyme – 2 tbsp (finely chopped)
Chive – 3 tbsp (finely chopped)
Tomatoes – 4 oz (cut into large cubes)
Bell Pepper – 4 oz (cut into large cubes)
Mustard – 1 tbsp
Salt - to taste
Black Pepper – 2 tbsp
Vegetable Oil – 2 oz
Cooking of Salted Cod:
Using a large sauté pan, place on stove over high heat.
Once heated, add oil.
When oil is hot, stir in all other seasoning mix ingredients and allow to cook for 5mins.
Stir in salted cod and allow to cook for a further 10mins.
Once all ingredients are cooked turn off heat and serve.