Saltfish and Dumplings
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Tip: Fry in batches to avoid overcrowding the pan. - 8
Serve the saltfish mixture hot, topped with the pan-fried dumplings.
💡 Tip: Garnish with fresh parsley or cilantro if desired.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.