Sint Maarten Stewed Saltfish is a traditional Sint Maarten recipe for a classic breakfast dish of salt cod cooked with onion, chilli, and herbs that's flavoured with Colombo powder. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Sint Maarten Stewed Saltfish.
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No culinary adventure on the island is complete without savouring Stewed Saltfish. This dish is a breakfast favourite, featuring salt-cured fish (usually cod) that has been soaked to remove excess saltiness and then stewed with tomatoes, onions, peppers, and spices. The result is a flavourful, hearty start to any day.
Saltfish is a food that nods to the island’s colonial maritime history, where preserving fish was essential. Today, it’s a beloved comfort food that still carries the essence of Sint Maarten’s past. You’ll often find it served with Johnny Cakes, providing a savory, salty, and slightly spicy companion to the sweet, fried dough.
And, yes, this is really saltfish buljol by another name (but cooked in this case), the ancestor dish that gave rise to the more famous Sint Maarten Buljawou (but with the exception that it's cooked and with the addition of Colombo curry powder).
Ingredients:
225g saltfish (salt cod, but you could use salt pollack)
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 hot chilli (scotch bonnet or habanero)
1 tbsp chives, chopped
1 tbsp flat-leaf parsley, chopped
juice of 1 lime
2 tbsp olive oil
3 medium tomatoes, chopped
1 tsp Colombo powder
2 tbsp oil for frying
Method:
The night before, thoroughly wash the salt cod under cold, running water to get rid of any excess surface salt. Place the fish in a large bowl, cover with water and set aside to soak over night (if possible change the water three times during this period).
The following morning, drain the fish, place in a saucepan, cover with plenty of water and bring to a boil. Continue boiling for 20-25 minutes, until tender. Drain the fish and set aside to cool and discard the water. When the fish is cool enough to handle, finely shred the meat discarding any and all bones and pieces of skin you may find.
Place a frying pan over medium heat. Once hot add the olive oil and use to fry the onions, garlic cloves and chilli for about 4 minutes, until the onion is soft and translucent.
Scatter over the curry powder, stir to combine and cook for 1 minute then add the tomatoes, chives, flat-leaf parsley and lime juice. Cook for 5 minutes more, or until everything is hot.
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