Looking at the saltfish this monsoon season Paul Fernandes, Faculty Chef at Kamaxi College of Culinary Arts was reminded of a salted cod dish that was introduced to him in the 80s during his time in Jamaica. A simple yet delicious dish, this multipurpose recipe can be whipped up for breakfast, lunch or dinner. However you choose to consume it, you will be left satisfied with a full belly, perhaps even seeking second or third helpings.
In the Caribbean, saltfish plays an important role in many cuisines. Codfish is an excellent source of protein and the process of drying preserves many of its nutrients. It is also said that salting and drying codfish makes it tastier. Both saltfish and cabbage are naturally low in carb making this recipe perfect for those who are trying to lose weight. In addition to all that, it’s a simple recipe to make with no fuss or complexity.
Salted Cod and Cabbage (4 pax)
Salted cod 6pcs
Cabbage shredded 500g
Onions sliced 150g
Chillies green slit per choice of spice
Tomatoes sliced 60g
Thyme leaves few sprigs
Cracked black pepper 5g
Dried red chillies 3 each
1) Soak the salted cod and simmer at least twice to remove excess salt. Discard the water.
2) Flake the fish and keep aside.
3) Sweat the onions in olive oil and add both the chillies.
4) Add the shredded cabbage, seasonings, thyme and half cook.
5) Add the flaked fish and the tomatoes. Cook until cabbage is done.
6) Serve as a main course or side dish.