Dominica Breadfruit and Saltfish Stew
A hearty and flavorful stew combining tender chunks of breadfruit with rehydrated saltfish, simmered in a rich, savory broth with aromatic vegetables and spices.
🧂 Ingredients
- 1 lb Saltfish (dried and salted cod)(rinsed and soaked overnight, then boiled and flaked)
- 1 medium Breadfruit(peeled, cored, and cut into 1-inch chunks)
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 2 sprigs Thyme
- 2 stalks Scallions(chopped)
- 1 whole Scotch Bonnet Pepper(pierced (optional, for flavor))
- 1 cup Coconut milk(full fat)
- 2 cups Water or fish stock
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the saltfish thoroughly. Place in a bowl and cover with water. Soak overnight, changing the water a few times. Alternatively, boil the saltfish in several changes of water for about 30 minutes until desalted. Drain, cool, and flake into bite-sized pieces.
- 2
Peel, core, and cut the breadfruit into 1-inch chunks. You can parboil the breadfruit for about 10-15 minutes to speed up cooking in the stew.
- 3
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
- 4
Add the chopped tomatoes, thyme sprigs, chopped scallions, and the whole scotch bonnet pepper (if using). Cook for another 5 minutes until tomatoes start to break down.
- 5
Add the flaked saltfish and the breadfruit chunks to the pot. Stir to combine with the vegetables.
💡 Tip: If you parboiled the breadfruit, add it now. - 6
Pour in the coconut milk and water (or fish stock). Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the breadfruit is tender.
💡 Tip: Stir occasionally to prevent sticking. - 7
Remove the whole scotch bonnet pepper before serving. Season with salt and black pepper to taste. Be mindful of the saltiness from the saltfish.
💡 Tip: Taste and adjust seasoning carefully. - 8
Serve hot, typically with rice or as a standalone dish.
💡 Pro Tips
- ✓Properly desalting the saltfish is crucial to avoid an overly salty dish.
- ✓The scotch bonnet pepper adds a subtle heat and aroma without making the stew excessively spicy if left whole.
- ✓Ensure the breadfruit is cooked until tender but not mushy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like dasheen or yam along with the breadfruit.
- Incorporate a bay leaf for added depth of flavor.
- For a thicker stew, mash some of the cooked breadfruit against the side of the pot.