Saltfish buljol
A Trinbagonian salad of bacalao and vegetables, often served in fry bakes.
Servings 8 servings
Calories 100kcal
Ingredients
- 1 lb bacalao
- 8 leaves culantro/chadon beni
- 1/2 red onion finely diced
- 1 tomato finely diced
- 1 small bell pepper finely diced
- 2 cloves garlic minced
- 1 lime
- 1 scotch bonnet finely diced
- 2 tbsp olive oil
Instructions
- Soak salt cod in water in the refrigerator overnight, changing the water at least once
- Simmer salt cod in a little water for 10 minutes, just long enough to cook
- Flake fish in a bowl and add the diced onions, tomato, culantro, and bell pepper
- Add the juice of 1 lime, olive oil, garlic, and scotch bonnet to a blender and pulse until emulsified and no large chunks remain. Add to fish mixture and toss thoroughly to coat.
- Season if necessary. Serve in bakes with tomato, lettuce, and any desired sauces or chutneys
Notes
Instead of a single bell pepper, I used portions of a yellow, a red, and an orange pepper to give the salad a more colorful appearance.