Salt fish or Cod fish is a staple food throughout the Caribbean Islands. It’s versatile and there are a hundred different ways to use it. Here in the US saltfish is not inexpensive – I think I read that the cod fish from Nova Scotia and other North eastern areas of Canada are in short supply. The following is a Salt Fish Salad recipe. I serve this many times – with pasta – with cous cous, and even use it as an appetizer when I make tomato and salt fish bruschetta on crusty bread.
I USE THE BONELESS SALT FISH
PUT THE SALT FISH TO SOAK FOR 4 – 6 HOURS. POUR OFF THIS WATER AND THEN ADD SOME AND PLACE ON STOVE FOR A 15 MINUTE BOIL. THIS IS TO GET OUT THE SALT. YOU WILL STILL HAVE THE FLAVOR.
PLACE THE COOKED SALT FISH ASIDE TO COOL AND THEN DRAIN. FLAKE THE FISH UNTIL IT’S SHREDDED.
FINELY CHOP TWO ONIONS, ONE SCOTCH BONNET OR CHILI PEPPER WITHOUT THE SEEDS, TWO FINELY CHOPPED GARLIC CLOVES, 2 TBS. VINEGAR, TWO DICED TOMATOES (GET RID OF THE SEEDS), AND FINELY CHOPPED BASIL (IF YOU DO NOT HAVE FRESH BASIL YOU CAN USE A TEASPOON OF DRIED BASIL]. MIX ALL WITH SALT FISH. CHILL FOR AN HOUR OR TWO AND THEN SERVE. IF YOU WISH ADD PASTA, OR SHREDDED ICEBERG LETTUCE – A GREAT SALAD. A REAL TASTE OF THE ISLANDS. ENJOY.