👨‍🍳 作り方

1. 1

   Rinse the salt cod thoroughly. Place in a bowl and cover with cold water. Refrigerate, changing the water 2-3 times a day, for at least 24 hours to desalinate.

2. 2

   After desalting, drain the salt cod and cut into bite-sized pieces. Boil the cod in fresh water for about 10-15 minutes until tender. Drain and flake, removing any bones or skin.

3. 3

   In a large pot or skillet, heat vegetable oil over medium heat. Add chopped onion and bell pepper, sauté until softened.

4. 4

   Add minced garlic, chopped tomato, and finely chopped Scotch bonnet pepper (if using). Cook for another 3-5 minutes until tomatoes start to break down.

5. 5

   Add the flaked salt cod and thyme sprigs to the pot. Stir well to combine with the vegetables. Add a splash of water if needed to prevent sticking.

6. 6

   Cover the pot and let it simmer gently for about 15-20 minutes, allowing the flavors to meld. Season with black pepper to taste. Remove thyme sprigs.

7. 7

   While the saltfish simmers, prepare the dumplings: In a bowl, combine flour, baking powder, and salt. Gradually add water, mixing until a soft, pliable dough forms. Do not overmix.

8. 8

   Knead the dough lightly on a floured surface for 1-2 minutes. Shape into small, elongated dumplings.

9. 9

   Carefully drop the dumplings into the simmering saltfish mixture. Ensure they are mostly submerged. Cover the pot and cook for about 15-20 minutes, or until the dumplings are cooked through and fluffy.

   💡 プロのコツ: Avoid lifting the lid too often during this stage to allow the dumplings to steam properly.
10. 10

    Serve the saltfish and dumplings hot, ensuring each serving has a good portion of both.