Saltfish Buljol with Fried Bake (Trinidadian Breakfast)

Ingredients

Contains fish, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the salted cod in a medium saucepan and cover with cold water.

2. 2

   Bring to a gentle simmer, simmer 10 minutes; turn off the heat and let the fish sit in the hot water for 15 minutes to finish desalting.

   25 min
3. 3

   Drain the fish and rinse under cold water, then transfer to a bowl.

4. 4

   Pick through the fish with fingers or two forks to flake it, removing any bones and skin.

   5 min
5. 5

   Taste a small piece of the flaked fish; if still too salty, soak the flakes in cold water for 10 minutes and drain (repeat if necessary).

   10 min
6. 6

   While the fish is desalting, make the fry bake dough: whisk flour, baking powder, salt and sugar in a large bowl.

7. 7

   Stir in 2 tbsp vegetable oil and about 3/4 cup warm water; mix until a shaggy dough forms, adding up to the remaining water if needed.

8. 8

   Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes.

   5 min
9. 9

   Shape the dough into a ball, coat lightly with a little oil, cover with a clean towel or plastic wrap and let rest 30 minutes.

   30 min
10. 10

    While dough rests, roughly chop onion, tomatoes, bell pepper, scallions and cilantro and place in a mixing bowl.

11. 11

    Add the flaked, drained saltfish to the bowl with the chopped vegetables.

12. 12

    Add 2 tbsp olive oil, lime juice, black pepper and the minced scotch bonnet (if using) and toss gently to combine; adjust lime or oil to taste.

13. 13

    Cover the buljol and refrigerate at least 15 minutes to let flavors marry (can chill up to 24 hours).

    15 min
14. 14

    When ready to fry, divide the rested dough into 8 equal pieces and roll each into a 5–6 inch disk about 1/4 inch thick.

15. 15

    Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking.

16. 16

    Fry 2–3 bakes at a time, 1–2 minutes per side, turning when puffed and golden; remove to a paper towel–lined plate and keep warm while frying remaining bakes.

    12 min
17. 17

    Serve: spoon a generous portion of buljol onto a warm fry bake and fold or scoop to eat.