Saltfish Salad is a traditional Anguillan recipe for a classic salad of salt cod, bell peppers, chillies, eggs and lettuce. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Saltfish Salad.
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Like most other Caribbean countries, Anguilla also uses saltfish (salt cod/bacalao as a staple). The origins of this recipe might be Spanish (Salata di Bacalau) but this has become an Anguillan staple.
Ingredients:
60ml extra-virgin olive oil (or your preferred salad oil)
2 onions, finely chopped
225g saltfish (salt cod) — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
1 green bell pepper, chopped
1/4 hot chilli pepper, chopped as finely as you can
1 red bell pepper, chopped
4 tbsp freshly-squeezed lemon juice
1 lettuce (any flavoursome one), shredded
3 tomatoes, cut into wedges
1 avocado, sliced
6 hard-boiled eggs, quartered
Method:
Thoroughly wash the salt cod then place in a large bowl, cover with plenty of water and set aside to soak over night. The following day, drain the fish then place in a saucepan. Cover with plenty of water, bring to a boil and cook for about 20 minutes until soft and translucent. Drain once more then set the fish aside tool until it can be handled.
When ready to assemble the dish use your hands or two forks to flake the meat removing as many bones and any skin as you can curing this process.
Transfer the flaked fish meat to a clean bowl and mix-in the onion, bell pepper and chilli. Stir-in the oil and lemon juice and toss to combine.
Pile the fish mixture in the centre of a slightly-chilled serving dish then alternate the tomato wedges and egg quarters around the outside of the dish. Garnish with the avocado slices and shredded lettuce and serve.
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