Trinidad salted cod buljol

    (24)
    45 min

    Salted cod is cooked with onions, tomatoes, peppers, chillies and lemon juice, then served with lettuce and avocado. Traditionally served as a breakfast, feel free to eat it when you like.


    21 people made this

    Ingredients
    Serves: 4 

    • 225g salted cod fish
    • 4 tablespoons vegetable oil
    • 2 onions, chopped
    • 3 tomatoes, chopped
    • 2 red peppers, chopped
    • 1 tablespoon lemon juice
    • 1 pinch crushed chillies
    • 6 leaves lettuce
    • 1 avocado, peeled, pitted and sliced

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. To remove excess salt from the salted cod, bring it to the boil in a large saucepan of water. Drain the water and repeat the process. Drain the salted cod, flake and press liquid out.
    2. In a large frying pan, saute onions, tomatoes and peppers in the oil for 2 minutes. Mix in flaked salted cod, lemon juice and crushed chillies. Cook mixture at a low heat until the moisture has almost completely evaporated.
    3. Pile the mixture into the centre of a serving dish and arrange lettuce and avocado around it.

    Salted cod

    Or salt cod can be purchased in Mediterranean or Caribbean speciality shops.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (19)

    by
    0

    Simple and very tasty. I cooked the onion with the chilli first but followed the rest of recipe to the letter and it turned out very well. Looking elsewhere online this is often served on a bread of some sort. I used a chunky, wholemeal and seeded crust. A great combination.  -  21 Feb 2012

    by
    18

    This was a great recipe. I used green bell peppers and I didn't use any red pepper flakes. I cubed the avocado into the recipe instead of having it on the side. I also used a good quality extra virgin olive oil. I prefer my buljol chilled but I was so eager I ate it right away. When I had seconds a few hours later, it was even more flavorful. Enjoy!  -  06 Jan 2008  (Review from Allrecipes US | Canada)

    by
    18

    I am from the Caribbean as well and I remember my grandmother making saltfish on Sunday morning with Butter bread and avacado.  -  30 Aug 2006  (Review from Allrecipes US | Canada)

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