Saltfish Buljol

Saltfish buljol is the flavor of so many of our best memories. Not only was saltfish buljoI (paired with coconut bake) one of my mother’s favorite meals, but I remember countless breakfasts in my grandmother Yolande’s kitchen, bus rides with overbearing Trinidadian elders, and fueling up before heading to Eastern Parkway for the West Indian Labor Day Parade. This recipe is light, refreshing, and delicious, and it represents so much of who I am. Saltfish buljol pairs well with coconut bake, fried bake, or fried dumpling, bread, garden vegetables, and avocado.

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*Please see additional notes listed below.

6-8 servings

INGREDIENTS

1 lb salted cod or pollock, soaked or boiled (see notes below)

1 c onion, diced

1 medium tomato, diced

1/2 c cilantro

1/2c bell pepper, diced

Juice of 1 lemon

2 cloves garlic, minced

1 Scotch Bonnet pepper (Jamaican pepper)

4 tbsp olive or avocado oil

Salt and pepper to taste

2 sprigs scallion, chopped (optional)

1 pimento/seasoning pepper, diced (optional)

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INSTRUCTIONS 

1. Rinse salted fish and soak overnight or boil for 15-20 minutes to remove excess salt.

2. Taste fish. If it is still salty, repeat step 1 with fresh water.

3. Once cooled (if boiled), shred the fish with your hands removing any potential bones. 

4. Add the remaining ingredients and mix until well combined.

5. Allow saltfish buljol to rest for about 30 mins or longer to bring out the flavors.

If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons.

Notes on Ingredients

• Salted cod or pollock. Filleted packaged salted cod or pollock is the most convenient option because it is already measured, skinned, and deboned. It is also a lot less salty so the soaking or boiling process is a lot faster.

• Onion. Feel free to use purple or yellow onion. However, we like the added color and milder flavor of purple onions for this dish.

• Bell Pepper. We aim to prefer a mix of various colors- especially red, yellow, and orange. 

• Scotch Bonnet/Jamaican pepper. Remove the seeds for less heat!

Notes on Instructions

Remove excess salt. Salting is one of the oldest methods of preserving meat/fish without refrigeration. To eat the fish, the excess salt needs to be removed. You can do this by boiling for about 15-20 minutes or soaking in fresh water for a few hours or overnight. If you are soaking the fish, try to change the water occasionally.

• Taste the fish after soaking or boiling. If it is still salty, repeat the first step with fresh water.

• Shred fish with your hands removing any potential bones. Using your hands is quick and efficient for catching smaller bones.

• Mix in the remaining ingredients. Taste as you go! Add the lemon by squeezing ½ then ¼ in at a time. Add the salt and pepper a little at a time! You can always add more if needed. 

• Allow saltfish buljol to rest for about 30 mins or longer to bring out the flavors. Like ceviche, the texture and flavor will enhance as it sits. I usually prefer to enjoy mine the next day!

• Store in the fridge and use within 2 days. I prefer to serve at room temperature.