Dominican Codfish Sancoche is a traditional Dominican (from the Island of Dominica) recipe for a classic one-pot stew of cod and vegetables that here is made with salt cod rather than the more typical mixed meats. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominican Codfish Sancoche.
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As in most Caribbean recipes, where codfish is stated this means salt cod or bacalau. This is a version of Dominical Sancoche (typically made with mixed meats) that in this version is designed to use salt cod instead.
Ingredients:
225g saltfish (salt cod)
2 tbsp olive oil
1 tbsp colombo curry powder
3 garlic cloves, chopped
1 tsp ground black pepper
6 seasoning peppers, finely chopped
6 thyme sprigs, chopped
8 parsley sprigs, chopped
2 spring onions, chopped
1 small tin coconut milk
1 tbsp ground turmeric
75g onions, chopped
3 okra
½ christophene squash
1 hot chilli (scotch bonnet or habanero), keep whole
750ml water
Method:
The evening before, wash the saltfish under cold, running, water to remove any excess salt. Place in a large bowl, cover with water and allow to soak over night (change the water several times during this period). The following morning, drain the fish, place in a large saucepan and cover with plenty of water. Bring to a boil and cook for 20 minutes, until the fish is tender. Drain the fish, allow to cool then flake, discarding any skin or bones. Set the flaked cod aside.
Place a frying oil over medium heat. Once hot add the oil then scatter over the curry powder and turmeric. Stir fry for 90 seconds then add all the remaining ingredients (except for the saltfish, okra, hot chilli and coconut milk)
Toss then ingredients in the pan then cook, stirring for 2 minutes before pouring in the coconut milk. Now stir in the water, flaked saltfish, okra and the whole hot chilli. Bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes.
Ladle into bowls and serve. This is typically accompanied by ton ton.
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