In Memory Of Karen Nicole Smith, 1972 - 2016

Game day tomato and saltfish?

tomato and saltfish recipeIt’s tradition whenever the “Soca Warriors” play a game I try to cook up a batch of pelau. Nothing beats watching your favourite football (soccer) team and enjoying one of your favourite dishes. Today the “Warriors” are scheduled to play a very crucial game against the US, so normally by now I’d have seasoned chicken marinating to cook up as game time approaches. But today is a bit different. Lately I’ve been having a craving for ground provisions so I went out and purchased some eddoes. I was about to make some stewed beef to go with the eddoes, but since time is against me I’ve settled for tomato and saltfish. After all it’s fairly quick and easy to prepare and it doesn’t require having to thaw out frozen meat from the freezer.

So I’ve gone ahead and made up a batch of saltfish with tomatoes (which I will reheat later) and about 30 minutes before the game starts I’ll put the eddoes to boil. If you’re not familiar with eddoes, do a keyword search in search box (top right) above.

You’ll need…

4-6 oz of salted fish
1 large tomato sliced
1 scallion sliced
1 medium onion sliced
1-2 cloves garlic sliced thin
2-3 chili peppers (optional) or use whatever hot pepper you have or like
fresh ground black pepper
couple sprigs thyme (optional)
1 teaspoon ketchup
3 tablespoons extra virgin olive oil

Start by placing the saltfish in a fairly deep bowl, then pour enough boiling water to completely cover it. Allow this to soak from about 25 minutes, then rinse and squeeze out any extra water (remember to make sure the water is cool so you don’t get burn). Then shred the saltfish as we did when we made the saltfish buljol recipe.

saltifsh recipe

how to cook saltfish

cooking tomato and saltfish

The next step is to slice the onion, galric, tomato and scallion. Then in a saucepan heat the oil and toss in the pieces of saltfish. Allow this to cook for about 1-2 minutes so the oil is flavoured with the salted fish. Then add the garlic, pepper and onion and allow this to cook for another couple minutes before adding the rest of the ingredients.

trinidad tomato and saltfish

fry saltfish

how to make tomato and saltfish

trini tomato and saltfish

Be sure to add a dash of fresh ground black pepper and stir everything around. Allow this to cook for another couple minutes, then it’s ready for serving. If you wish, at the end you can toss is a teaspoon of Goldenray butter, but you have to be careful that the dish doesn’t go salty. Remember the fish was cured in salt, so it can easily have too much salt by adding the Goldenray butter.

tomato and saltfish

tomato and saltfish recipe

Since I added whole chili peppers and not sliced scotch bonnet or habanero, near the end I use my spoon to crush the pepper in the pot so it releases some of it’s heat into the dish. But as mentioned, the pepper is totally optional.

Not only is this great with ground provisions like eddoes, yam, cassava, green bananas and dasheen, it’s also excellent with roti or fry bake. And there’s absolutely nothing wrong using it for sandwiches as well (just use less oil).

Let’s just hope I can get a link online to watch the game tonight.

Happy Cooking and don’t forget to leave me your questions or comments below.

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  1. phelia melville
    November 22, 2023 / 8:40 pm

    Hi Chris…I want to try a bit of Roucou in my minced meat for pastelles. Can you tell me how to average the amount to be used based on how much meat I am using,.

  2. Natasha
    April 21, 2022 / 8:34 am

    You should try roasted baigan (eggplant) with lots of onions, pimentos, garlic and saltfish. Chunkay the mixture with oil and garlic and stir it in well. It is an unbelievable taste!

  3. April 26, 2018 / 12:26 pm

    Salt fish (Cod Fish) one of my favorites. Amazing, I also make this dish, the only ingredient I have to incorporate is ketchup. Great cooking, Chris.

  4. January 5, 2016 / 12:52 am

    Another mouth watering recipe you make everthing look so simple and delicious; thank you Chris,

  5. Barbara Schoenberger
    September 14, 2015 / 1:15 pm


    • Love
      September 28, 2015 / 1:26 pm

      At any grocery store.

  6. April 25, 2015 / 11:57 pm

    Your recipes brings back memories of my grandmothers cooking.
    Great dishes.

  7. lenore Jackson
    February 10, 2015 / 6:07 am


  8. Magan
    January 26, 2015 / 12:52 am


    This is an absolutely amazing recipe. For those of you unable to find saltfish, if you take a normal white fish (in this case I used Tilapia) and boil it in extremely salted water, it can mimic the taste of salt fish. Obviously not ideal but a relatively good stand in!

    Happy cooking everyone!

  9. sherry
    December 11, 2014 / 7:41 am

    I have tried so many of yr dishes an enjoyed everyone, being a Trini myself I love cooking .
    Thanks for the e mails.

    Keep cooking

  10. Hylton Fernandes
    December 15, 2013 / 2:03 pm

    Chris, Here is my favourite Salt Fish recipe that my mother made for us in Guyana and I still make in today! It’s a Portuguese recipe that my Grandmother brought to Guyana from Madeira, when she came as an indentured labourer with her mother.

    Ingredients: Salt fish,2 Medium Onions, 6 Eggs, 6 Cloves Garlic,1 Cucumber Sliced thinly, 1 Lemon,5 Tablespoons Olive Oil.

    Soak 2 pieces Salt Fish over night, discard and add new water and boil, add eggs, one onion and boil for 20 minutes. Drain contents, take apart Salt Fish, shell eggs and slice, sliced boiled onion, sliced raw onion, Add crushed garlic, Olive Oil, cucumber, and squeeze the lemon juice over the prepared dish. Stir slightly and serve with fresh bread.I would welcome comments!

  11. Dene
    October 24, 2013 / 11:49 am

    I’ve done a similar dish, adding mushrooms, and eating it with some good Bajan bakes.

  12. Row
    April 11, 2013 / 3:00 pm

    Chris, once again an awesome recipe. My mod on this recipe is to add some boiled potato and let it fry down into a nice stuffing for a fried alloo pie. Once the "pie" has finished frying, let it cool for a few minutes then, slice open and add avocado or some kutchela. It also makes a great brunch dish if sliced open and adding hard boiled (or poached) eggs and guacamole (or fresh avocado) to round out the flavours.

  13. flyjawn
    March 23, 2013 / 9:50 pm

    it's 10:50 at night and i'm now obsessing over this recipe and how early tomorrow morning i'll be able to find an open store selling salt fish!

  14. Carol Gonzalez
    January 11, 2012 / 4:40 am

    Hi Chris: Just wanted you to know how I love all your recipes. We made pastelles this year and gave a few each to loved ones and family members for their Christmas morning breakfast. Everyone enjoyed it, including those English friends who were lucky enough to taste it. I have passed your link to my brothers and sisters and also posted on FB. I look forward very much to your recipes and also your very detailed, informative videos. We are a family of Trinis who came to the U.K. in 1956 as children, our parents have passed away, but we are still trying to keep up the old Trini traditions. I am even getting my young 'English' nieces and nephews to try Trini cuisine and they love it. All the best Chris. God Bless.

  15. December 9, 2011 / 2:43 am

    I really enjoy the photos of each dish. This one looks very easy to prepare.

  16. kathleen
    June 6, 2010 / 8:20 am

    hey christ i really like this one thats all my man eats

    • June 17, 2010 / 2:26 am

      now there's a man who knows good food. keep feeding him well 🙂

  17. Ninette
    March 21, 2010 / 10:23 pm

    Hi Chris, I do my salt fish a bit diffrent , I soak it overnight and if unable too do that I will put in a pot of water that I bring to a near boil at least twice , changing the water in between so as to remove some of the saltyness. I also like to remove the skin and bones . I wont say that one or two may not slip by . then I use the same seasonings you do . I may also some times add a a few slices of eggplant . My Mom use to add a hard boil egg or two before serving … This was our Sunday Breakfast . I must also admit that I never make saltfish the same way twice , as I live to experiment with my dishes… Smile.

    • admin
      March 26, 2010 / 10:27 am

      Ninette, thanks for taking the time to share your thoughts. Back in the days when my mom would by the saltfish whole, I recall she would prepare it very similar (soak and boil). I also remember that my dad would roast over an open flame. The ones I get here is boneless (lazy man thing). I’ve never had it with eggplant slices, but I’ve had in eggplant and potato. Again, thanks for stopping by and commenting.

      happy cooking


  18. fpark
    February 25, 2010 / 11:20 am

    i’m from london and the type of saltfish they have here is either extremely salty or i’m doing somthing wrong.

    • admin
      March 4, 2010 / 5:32 pm

      fpark.. thanks for stopping by. Do you soak it in boiling water before using to remove some of the salt? Try it a couple times if necessary.

      happy cooking


  19. suzanne
    February 11, 2010 / 3:22 pm

    I’m makink this dish right now

    thanks chris

  20. suzanne
    February 11, 2010 / 3:22 pm

    I’m makink this dish right now

    thanks chris

  21. martha
    February 4, 2010 / 12:11 am

    Hi cis i made some of that salt fish today an it was sooooooo good i made it with some white rice an fry plantians an coleslaw i enjoy it so much thanks very much as u no i have my own restaurant i am in the turks&caicos

    • admin
      February 9, 2010 / 11:03 pm

      Hello Martha, I’m so glad you enjoyed it. Hopefully I can visit your wonderful islands soon. Please tell us some more about your restaurant.

      happy cooking


  22. peter thomas
    February 1, 2010 / 10:14 pm

    hiya Chris, this looks and sounds sooooo good, will definatly be trying it out,mmmmmmm, thx 🙂

  23. carol
    January 4, 2010 / 9:50 am

    Hi Chris,Happy New Year to u thanks for your recipes keep up the good job in 2010.

  24. Dana
    October 8, 2009 / 11:42 am

    Hi Chris, I wanted to thank you for this excellent recipe. I made it (twice) for myself and my fiancee and he absolutely loved it!! I’m making it a third time today, along with some Bake (which I love). Thanks for giving us a taste of home!

  25. October 8, 2009 / 8:13 am

    Hello Aniquay, thanks for leaving your comments. I’m very happy that the recipe was easy enough to follow and that you were successful.

    Re: Carolyne, yes saltfish is probably the most versatile ingredient we use in the Caribbean. On it’s own or used to add flavours to dishes.

    happy cooking

    .-= Chris De La Rosa´s last blog ..Overview of The City Of Toronto. =-.

  26. Aniquay
    September 18, 2009 / 9:30 pm

    Hi Chris, I made this for my fiancee (whose name is also Chris) and he enjoyed it sooo much. I will definitely make this dish again!

  27. carolyne wallen
    September 18, 2009 / 9:08 am

    saltfish is my favorite dish oh so yummy!

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