Lunch

Caribbean Saltfish Buljol

★★★★ ☆ 4.0 (446)

This vibrant and flavorful dish brings together flaky saltfish with fresh tomatoes, onions, and a hint of spice for a perfect Caribbean breakfast or snack. It's easy to make and bursting with delicious island vibes in every bite.

◷ 45 min Total Time

♜ 4 Servings

▥ Medium Difficulty

Jump to Recipe ↓

Ingredients

4 servings

8 ounces salted cod fish 4 tablespoons vegetable oil 2 onions, chopped 3 tomatoes, chopped 2 red bell peppers, chopped 1 tablespoon lemon juice 1 pinch red pepper flakes 6 leaves lettuce 1 avocado - peeled, pitted and sliced

Roasted Eggplant Chips

Instructions

Step 1

Start by getting rid of the extra salt from the fish. Bring a large pot of water to a boil, add the fish, and let it boil for a few minutes. Drain the water, then repeat this step once more to make sure it's not too salty. Once done, drain the fish well, then flake it into small pieces and press out any leftover liquid.

Step 2

Next, heat some oil in a large skillet over medium heat. Toss in the onions, tomatoes, and peppers, and sauté them for a couple of minutes until they soften. Add the flaked saltfish along with some fresh lemon juice and a bit of hot pepper for a kick. Keep the heat low and cook everything gently until most of the moisture has evaporated and the flavors meld together.

Step 3

To serve, scoop the mixture onto the center of a plate and surround it with fresh lettuce leaves and slices of creamy avocado. It’s simple, fresh, and full of flavor.

Why You’ll Love This Recipe

This dish bursts with vibrant flavors from fresh ingredients and a touch of saltiness. It’s light, refreshing, and perfect for a quick meal or a festive gathering. The combination of salty fish and bright vegetables makes every bite exciting and satisfying.

Serving Suggestions

Serve alongside warm fried dumplings, bread, or boiled provisions like green bananas and yams. It pairs wonderfully with a cold drink and a side of fresh avocado to balance the saltiness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. For best taste, consume cold or at room temperature, as reheating may affect the texture of the fish and vegetables.