Happy Easter folks. A Caribbean staple, saltfish buljol is a classic with vibrant colours and equally bold flavours.
- 2 cups boneless saltfish (cod)
- 5 cups water
- 3 tablespoons lemon juice
- 1/4 cup diced onions
- 1 medium carrot – unpeeled
- 3 medium tomatoes (finely diced)
- 1/4 cup green peppers (finely diced)
- 1/8 cup finely chopped chadon beni/culantro or cilantro
- 1/8 cup finely chopped chives or cilantro
- 1 tablespoon finely chopped celery
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- hot pepper – chopped (to taste) This is optional
- Rinse all of the salt off the saltfish under cold running water.
- Add the saltfish, 5 cups water and the whole, unpeeled carrot to a pot and boil for about 10 minutes. This process is to get the excess salt out of the saltfish while simultaneously infusing some flavour into the carrot.
- After boiling, drain and rinse both the salfish and the carrot under cold running water.
- Shred the saltfish.
- Add the lemon juice to the saltfish and toss lightly.
- Peel the carrot and dice.
- Add the salfish, diced carrots, tomatoes, diced onion, green peppers, chadon beni, chives, celery and hot pepper to a bowl and toss together.
- In a large skillet heat the 2 tablespoons olive oil and 2 tablespoons canola oil together, to a very high temperature.
- Turn off the heat and very carefully, slowly drizzle the hot oil over the the buljol mix and stir.
- Transfer the pot back to the stove, turn the heat on low, add the buljol to the pot and a cook for a minute. This step is not to meant cook the ingredients, but to infuse allthe flavors together. Of course you can also skip this step and stop after the previous step if you wish.
- Serve with fried bake
- Bon apetite.