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Saint Vincent Saltfish and Okra Stew
A hearty and flavorful stew featuring salt cod, okra, and a medley of vegetables in a savory broth, often served with rice or ground provisions.
🧂 Ingredientes
- 1 lb Salt cod(soaked overnight and desalted, cut into bite-sized pieces)
- 1 lb Okra(fresh or frozen, sliced)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(chopped (any color))
- 2 medium Tomatoes(chopped)
- 1 tsp Thyme(fresh or dried)
- 2 stalks Scallions(chopped)
- 1/2 small Scotch bonnet pepper(finely chopped (optional, adjust to taste))
- 2 tbsp Vegetable oil
- 2 cups Water or fish broth
- to taste Salt and black pepper
👨🍳 Instruções
- 1
Rinse the desalted salt cod and pat dry. Set aside.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic, chopped bell pepper, and chopped tomatoes. Cook for another 5-7 minutes, stirring occasionally, until tomatoes begin to break down.
- 4
Stir in the sliced okra, thyme, chopped scallions, and optional scotch bonnet pepper. Cook for 2-3 minutes until okra is slightly tender.
- 5
Add the salt cod pieces to the pot. Pour in the water or fish broth. Bring to a simmer.
- 6
Reduce heat to low, cover, and let the stew simmer for 20-25 minutes, or until the salt cod is cooked through and the okra is tender. Stir occasionally.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness from the cod.
- 8
Serve hot, typically with rice, boiled green bananas, or other ground provisions.
💡 Dicas Profissionais
- ✓Soaking the salt cod overnight is crucial to remove excess salt. Change the water a few times.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference, or omit it entirely.
- ✓If using frozen okra, you may not need to cook it as long.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add other vegetables like dasheen, carrots, or sweet potatoes.
- A splash of lime juice can brighten the flavors before serving.