Saltfish Buljol (Salted Cod Salad)

Preparation

1. Step 1

   Bring a large pot of water to a boil. Add the salted cod and boil for 5 minutes. Cut off a small piece of cod and taste it. If the cod is still too salty, drain the pot, fill with fresh water and repeat the boiling process. Using kitchen tongs, remove the cod from the pot and transfer to a plate or cutting board to cool.

2. Step 2

   Pat the cod dry, then, using a fork, flake the cod into medium to large pieces. If you’re using bone-in cod, remove and discard the bones as you work. Set the flaked cod aside.

3. Step 3

   In a large sauté pan over medium, heat the olive oil. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the tomatoes and bell pepper and cook for 1 minute.

4. Step 4

   Stir in the flaked cod, scallions, cilantro, habanero, black pepper and lime juice. Cook, stirring occasionally, until the tomatoes are softened and the cod has started to disintegrate slightly and meld with the pan juices, about 3 minutes.

5. Step 5

   Serve with coconut bake, if desired. The saltfish buljol will keep in an airtight container in the refrigerator for up to 3 days.