A flavorful and easy-to-make Caribbean dish featuring saltfish, vibrant vegetables, and a hint of spice.
Break the salt cod fish into smaller pieces and place them in a saucepan filled with water.
Soaking the saltfish overnight can help reduce the salt content further.
Boil the fish for 10-15 minutes, then drain the water.
Taste the fish after boiling to ensure the salt level is to your liking.
Shred the fish into small pieces using your fingers.
Ensure the fish is cool enough to handle before shredding.
Heat olive oil in a skillet over medium heat and sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the shredded fish, sweet peppers, and scotch bonnet pepper to the skillet and cook for 2 minutes.
Adjust the amount of scotch bonnet pepper based on your spice tolerance.
Stir in the tomatoes and cook until they soften, about 3 minutes.
Avoid overcooking the tomatoes to maintain their texture.
Season with freshly ground black pepper and squeeze lime juice over the mixture.
Taste and adjust the seasoning as needed.
Serve the saltfish mixture with your choice of bread or avocado slices.
Garnish with fresh herbs for added flavor and presentation.
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