Trini Style Saltfish Buljol

You know this was coming.  You must have the buljol for that coconut bake!

Trinis also enjoy and love this with dumplings, boiled green figs (green bananas), boiled breadfruit or some good blue food (dasheen and other provisions). Try them all, they are all incredible dishes.  Without further ado, here's my version of this classic!

You need:

(Serves 6) 

INGREDIENTS
½ lb.	Salt cod fish, boneless
1 cup	Tomatoes, peeled and chopped
1	Medium onion, chopped
1	Medium sweet pepper, chopped
3 2 cloves ½ tsp.	Pimento peppers Garlic Black/white pepper
1 tsp.	Magi Fish seasoning
2 tbsp.	Olive oil
2 leaves ½	Chadon Beni Hot pepper(optional)

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Directions

1. Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
2. Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
3. Shred fish with your fingers, remove skin and bones.
4. Heat oil in a skillet and sauté onion, garlic, sweet pepper, chadon beni and pimento peppers.   Add tomatoes and simmer over low heat.
5. In a large bowl, combine saltfish and onion mixture, add olive oil and fish seasoning and mix well.  Taste and adjust salt level accordingly (seasoning has salt added). 

Serve with coconut bake, dumplings or any of the sides mentioned above.  Don’t forget to add a couple slices of zaboca/avocado!

TIP: If making dumplings, add the tomatoes to the boiling water for a few minutes.  This will make it easy to remove the skin.