Author Notes
I first had this one Sunday morning at a restaurant overlooking English Harbour in Antigua and since have tried various versions on other Caribbean Islands where bacalao (a/k/a salt cod or salt fish) is a celebratory food. Some islands call this dish Stewed Down Salt Fish.
We serve it New Year's morning after a long night of partying but is great any time. This recipe is my take on this West Indian spatiality. —Stephen Gray
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Ingredients
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1 1/2 pounds
Bacalao (thick pieces if you can get it)
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2
Large carrots rough chopped
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2
Russet potatoes rough chopped
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1
Large onion rough chopped
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1
Large fennel bulb (stalks removed) rough chopped
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3-4 sprigs
Thyme
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4-5
Canned plum tomatoes seeded and chopped
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2 1/2 quarts
Fish stock ( can use shrimp stock or canned clam juice)
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2-3
Scallions sliced
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15
Black peppercorns
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3
Bay leaves
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Chopped parsley for garnish
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Sriracha or other hot sauce (in Bermuda they use sherry pepper sauce)
Directions
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Cut bacalao into 2-3 inch hunks and rinse in cold water to remove excess salt. Soak in refrigerator for 2-3 days, changing the water twice a day
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Bring water seasoned with peppercorns and 2 bay leaves to a simmer in a sauté pan. Simmer the bacalao until it just starts to easily flake apart with a fork. Remove, let cool, check for bones and flake. Don't over cook the bacalao at this stage or the fish will get tough. If any pieces don't flake apart, simmer a little longer.
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Sauté onions, carrots, celery and fennel in olive oil till onions soften. Add tomatoes and cook a little longer.
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Add the stock, thyme, one bay leaf and potatoes and bring to boil. Boil slowly till the potatoes are almost cooked through. Add the bacalao, scallions and simmer for 5-10 minutes. Season with salt and pepper to taste.
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Serve garnished with parsley and optional sriracha or other hot sauce and crusty bread
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