In Memory Of Karen Nicole Smith, 1972 - 2016

Roasted Breadfruit In Stewed Saltfish (salted cod).


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This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I’d follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.

You’ll Need…

– 1 roasted breadfruit
– 3 tablespoon coconut oil
– 1 1/2 cups prepared salted cod
– 2 cloves garlic (diced)
– 2 small onions (sliced)
– 1 teaspoon thyme
– 1 tablespoon parsley (chopped)
– 1/4 teaspoon black pepper (chopped)
– 1/2 scotch bonnet pepper (optional)
– 1 small bell pepper (sliced thin)
– 2 scallions (chopped)
– 1 large tomato (diced)

Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

How to roast a breadfruit in the oven << Click To Watch!

How to prepare salted cod << Click To Watch!

Prep the salted fish by soaking in water and/or by boiling in water for 15-20 mins. Discard that water, rinse and squeeze dry before flaking/shred. Roast the breadfruit, allow to cool then remove the skin, cut into wedges and remove the core. Be mindful of the heat of the scotch bonnet pepper, so kindly use as much as you can handle. Don’t use any of the seeds as that’s where you’ll get the raw heat and remember to wash your hands with soap and water after handling such hot peppers.

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Prep the ingredients and set aside. Then heat the coconut oil on a medium flame and go in with the pieces of prepared salted cod. Reduce the heat to low and let this cook for about 3 minutes.

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Afterward add the thyme, garlic, onion and parsley. Heat still on low – cook another 3 minutes.

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Now go in with the bell pepper, scallions, scotch bonnet and black pepper. Cook for another 2-3 minutes.. keep stirring to allow all the flavor ingredients to come together.

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You can now add the diced tomato (take the heat up to medium), stir well – then go in with the pieces of roasted breadfruit. Try your best to coat the breadfruit with the stewed salted cod base and heat though.

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After about 3-4 minutes everything would have come together nicely.. turn off the heat and get ready to enjoy a very tasty and comforting dish.

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