Woooot! This was DELICIOUS! I was quite excited to finally make some saltfish – bacalao (esp), bacalhau (port) – for breakfast. I was inspired by my cousin after we had some for breakfast on Xmas morning on the Rio Grande. She then supplied me with some fish so that I could prepare when I returned home.
So, let’s get started here ladies and gents! Here’s what we’ll need for this recipe:
- Saltfish (bacalao)
- Sea Salt (optional)
- Black pepper
- Fresh thyme
- Cherry tomatoes
- Garlic (2 – 3 large cloves)
- Olive oil
- Green and red peppers
- Crushed red pepper or cayenne
- Bread (baguette)
- Ripe plantain (maduro)
- You could soak the saltfish for a day or a few hours to help remove some of the salt – it’s cured with salt. Or,
- Boil and test until it reaches a level of desired saltiness
- Since the fish comes in chunks, at this point you’d want to strip it into smaller pieces (see images below).
- When all that’s done squeeze lemon on fish
- Begin slicing cherry tomatoes into halves (approx 1 pint) should be good
- Chop garlic and onions into small pieces
- Add 1/4 cup of olive oil to pan and heat on medium
- Add garlic, onions and tomatoes to heated pan
- Allow to simmer until tomatoes begin to wither
- Bring about 2 cups of water to a boil
- Add 1/2 – 3/4 cups of hot water to pan
- Add saltfish
- Mix fish into tomato base
- Taste and add salt if needed
- Add black pepper (crushed peppercorn is nice)
- Add a stem of fresh thyme (pull leaves off and sprinkle if preferred)
- Cook and taste until fish feels tender enough or you’ve reached a desired taste
- Add (1/2 to 1 tsp) crushed red peppers or 1/4 tsp of cayenne
- Chop green and red peppers (1/4 of each or more) into small pieces
- Add peppers to saltfish and mix in. Continue tasting to see if you’d like to add more. Adding them this late will help to preserve colour, taste and nutrients.
- Turn it off and you’re done! The end result should look something like this: Splendid!!
We’re gonna slice this baby up and get er’ frying!
- Peel and cut plantain into thirds
- Slice each third horizontal (fillet style)
- Add enough oil to pan and heat to medium-high
- Add plantain. See visual below to get an idea of how much oil to add
- Fry until golden brown. It’s okay to have dark edges.
- Remove and place on a dish covered with absorbent paper to soak up excess oil from plantain slices
Avocado and Cucumber
Easy stuff here! Simply slice these bad boys in whatever shape or form you’d like!
Now, add everything to your plate with some bread and you’re ready to eat!
Feel free to add sauteed spinach on the side of this dish as well ( not shown here).
This dish was AMAZING by the way!! I look forward to seeing another blog post of someone trying this recipe or similar. As always, thank you for stopping by BigWak’s World Cafe. Do come back and see us!
Happy New Year!
Feliz Ano Novo!