Saltfish and Dumplings

Name: Saltfish and Dumplings
Prep time: PT30 minutes
Cook time: PT45 minutes
Total time: PT1 hour 15 minutes
Yield: 6
Cuisine: Saint Kitts and Nevis
Ingredients: 1 lb Saltfish (cod) (boneless, skinless, soaked overnight and rinsed); 6 cups Water (for boiling saltfish and for dumplings); 1 large Onion (chopped); 1 medium Bell pepper (any color, chopped); 4 cloves Garlic (minced); 2 medium Tomatoes (chopped); 2 sprigs Thyme (fresh); 1/2 small Scotch bonnet pepper (finely minced, seeds removed for less heat); 2 cups All-purpose flour (for dumplings); 2 tsp Baking powder (for dumplings); 1/2 tsp Salt (for dumplings, adjust to taste); 3 tbsp Vegetable oil (for sautéing and frying dumplings); 1/4 tsp Black pepper (freshly ground)

A hearty and flavorful one-pot dish featuring rehydrated salt cod simmered with local vegetables and served with fluffy, pan-fried dumplings. It's a staple comfort food that showcases the island's culinary heritage.

準備時間30 minutes

調理時間45 minutes

合計時間1 hour 15 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Place the soaked and rinsed saltfish in a pot with enough water to cover. Bring to a boil and simmer for 15-20 minutes, or until tender. Drain, reserving about 1 cup of the cooking liquid. Flake the saltfish into bite-sized pieces, removing any remaining bones or skin.
2
In the same pot (or a large skillet), heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
3
Add the minced garlic, chopped tomatoes, thyme sprigs, and minced scotch bonnet pepper. Cook for another 5 minutes, stirring occasionally, until tomatoes begin to break down.
4
Return the flaked saltfish to the pot. Add the reserved saltfish cooking liquid, black pepper, and any additional water needed to create a stew-like consistency. Bring to a simmer, cover, and cook for 15 minutes, allowing the flavors to meld.
5
While the saltfish mixture simmers, prepare the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Gradually add about 1/2 cup of water (or enough to form a stiff dough), mixing until just combined. Do not overmix.
6
Divide the dough into small portions and shape them into rough oval or round dumplings. You can make them about 1-1.5 inches in diameter.
7
In a separate skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Carefully place the dumplings in the hot oil and fry for 2-3 minutes per side, until golden brown and slightly puffed.
💡 プロのコツ: Fry in batches to avoid overcrowding the pan.
8
Serve the saltfish mixture hot, topped with the pan-fried dumplings.
💡 プロのコツ: Garnish with fresh parsley or cilantro if desired.

調理履歴を記録する

💡 プロのコツ

✓Soaking the saltfish is crucial to remove excess salt. Change the water multiple times if necessary.
✓Adjust the amount of scotch bonnet pepper to your spice preference.
✓Do not overwork the dumpling dough, as this can make them tough.
✓Ensure the oil is hot enough before frying the dumplings for a crispy exterior.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like okra, carrots, or callaloo to the saltfish mixture.
For a softer dumpling, you can drop them directly into the simmering saltfish stew during the last 10-15 minutes of cooking instead of frying them.