Trinidad Salt Fish Stew

In Trinidad salt fish stew is made with small peppers called 'bird peppers' because they grows on trees that the birds love. They are a common sight in Trinidad's back yards. Lacking a bird pepper tree, one must substitute hot red pepper flakes or a small jalapeño. Remember to wear gloves when handling a jalpeño.

• 8 ounces salt cod, dried
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1/2 clove garlic, thinly sliced
• 1 small jalapeño, minced, or 1/2 teaspoon red pepper flakes
• 2 green bell peppers, chopped
• 3 tomatoes, chopped
• 1/4 cup prepared catsup

METHOD

In large saucepan of water, boil salt cod for 15 minutes to remove excess saltiness. It will break up in the water. Strain through sieve. Set aside.

Heat oil in large sauté pan. Stir in onion, garlic, and pepper. Cook over medium heat until onion begins to soften, about 7 minutes.

Stir in bell peppers, tomatoes, catsup and reserved salt cod. Add 1/3 - 1/2 cup water. Cover and cook until vegetables are softened, about 15 minutes.

Serve with rice or bread.

This recipe from www.inmamaskitchen.com

Serves: 4

Contributor: Donnell Henry for Yvonne Henr

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