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Growing up in a Caribbean household, saltfish stew was always a comforting staple. I've tweaked my grandma's recipe over the years, perfecting that balance of savory and spicy. This hearty dish packs a punch with scotch bonnet peppers while bell peppers add a sweet crunch. Don't worry about the heat – removing those fiery peppers before serving lets you control the spice level. Pair this stew with rice or dumplings for a truly satisfying meal that'll transport you straight to island bliss.
Ingredients for Delicious Saltfish Stew
- Saltfish: Soaked overnight to remove excess salt, providing a savory and unique flavor base for the stew.
- Onions: Adds sweetness and depth of flavor to the stew, creating a flavorful foundation for the dish.
- Bell peppers: Bring a pop of color and a subtle sweetness to the stew, enhancing the overall taste and visual appeal.
- Garlic: Infuses a rich and aromatic flavor into the stew, adding complexity and depth to the dish.
- Tomato paste: Thickens the stew and adds a rich umami flavor, enhancing the overall depth of the dish.
- Water: Provides the liquid base for the stew, allowing the flavors to meld together and create a cohesive dish.
- Thyme: Adds earthy and herbaceous notes to the stew, complementing the other flavors and enhancing the overall taste.
- Scotch bonnet peppers: Bring a fiery kick to the stew, adding heat and a bold flavor that elevates the dish.
- Vegetable oil: Used for sautéing the ingredients, adding richness and helping to develop the flavors of the stew.
Read more: Mulligatawny Stew
Essential Tools for Making Saltfish Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onions, bell peppers, and garlic to prepare the base of the stew.
- Cutting board: Provides a stable surface for chopping vegetables and preparing ingredients.
Saltfish Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 lb Saltfish soaked overnight and drained
- 2 Onions chopped
- 2 Bell Peppers chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 2 cups Water
- 1 tsp Thyme dried
- 1 tsp Black Pepper ground
- 2 Scotch Bonnet Peppers whole
- 2 tbsp Vegetable Oil
Read more: Cacciucco Stew Recipe
Instructions:
- 1. Heat the vegetable oil in a large pot over medium heat.
- 2. Add the onions, bell peppers, and garlic. Sauté until softened.
- 3. Stir in the tomato paste and cook for another 2 minutes.
- 4. Add the soaked and drained saltfish, water, thyme, black pepper, and Scotch bonnet peppers.
- 5. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- 6. Remove the Scotch bonnet peppers before serving.
Notes:
Nutrition value:
Keywords:
Read more: Monster Stew Recipe
Tips for Making Saltfish Stew Ahead of Time
Make Ahead Instructions
- Cook the saltfish stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the saltfish stew as directed in the recipe.
- Allow it to cool down.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
When making this stew, try adding a splash of coconut milk for a creamy twist that complements the saltiness of the saltfish.
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