Antiguan Saltfish and Dumplings
A hearty and flavorful one-pot meal featuring rehydrated salt cod simmered with aromatic vegetables and herbs, served alongside soft, fluffy boiled dumplings. It's a comforting and traditional dish often enjoyed for breakfast or lunch.
🧂 Ingredients
- 500 g Salt cod (bacalhau)
- as needed Water
- 1 medium Onion(chopped)
- 1 medium Bell pepper (any color)(chopped)
- 3 cloves Garlic(minced)
- 1 medium Tomato(chopped)
- 0.5 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 2 sprigs Thyme
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt(or to taste)
- approx. 0.75 cup Water(for dumplings)
- 2 tbsp Vegetable oil(for sautéing)
- to taste Black pepper
👨🍳 Instructions
- 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
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
In a large pot or skillet, heat vegetable oil over medium heat. Add chopped onion and bell pepper, sauté until softened.
- 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
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
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
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
Knead the dough lightly on a floured surface for 1-2 minutes. Shape into small, elongated dumplings.
- 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.
💡 Tip: Avoid lifting the lid too often during this stage to allow the dumplings to steam properly. - 10
Serve the saltfish and dumplings hot, ensuring each serving has a good portion of both.
💡 Pro Tips
- ✓Properly desalting the cod is crucial to avoid an overly salty dish.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓The dumplings should be soft and tender, not tough.
🔄 Variations
- Add a can of diced tomatoes for a saucier saltfish base.
- Incorporate other vegetables like okra or callaloo.
- Serve with a side of rice and peas or fried plantains.