This dish of tomatoes and saltfish or ‘saltfish and tomatoes’, garlic, fresh thyme, scallions, and onions is so addicting, there will be no leftovers for the next day!
Served with Trinidadian Fried Bake, it’s a definite comfort food to satisfy any appetite or taste buds. A definite favorite among Trinidadians.
I usually make this dish on a Sunday morning, but after spending my entire Sunday perfecting the fried bake recipe, I made the tomatoes and saltfish on Monday night instead. Everyone looked confused. No one complained. We were fighting for the last piece of fried bake to scoop up the remaining saltfish and tomatoes with!
When the Canadians visit, several times a year, we usually make a huge pot with a mountain of fried bake! Always great memories and fun times cooking with my aunts, especially Cousin Cliff(as seen in the video).
Tomatoes and saltfish can also be served with sada roti, paratha roti(buss up shot), dhal and rice, boiled ground provisions, flour or corn dumplings, with plain rice or pita bread. Are you hungry yet?
Other recipes you will love:
Trinidad Saltfish and Tomatoes
(Tomatoes and Saltfish)
Serves 4-6
Ingredients you will need:
- 16 ozs ( 1 pound) boneless, skinless salted fish (wild Alaskan Cod or Pollock)
- 6 tablespoons extra virgin olive oil
- 1 – 2 pounds ripe plum tomatoes
- 1 large onion, chopped ( I use sweet onion) (about 1/2 lb)
- 8 cloves garlic, finely chopped or grated, or more if you wish!!
- 5 sprigs thyme
- 2 scallions, chopped
- 1 pimento(not hot) or habanero or scotch bonnet peppers (very hot), chopped
How to make Trini Tomatoes and Saltfish?
1. Prepare salt fish: Soak salted fish in cold water for several minutes(or overnight) to soften. Remove from water, drain and cut with knife or shred into small bite size pieces. Rinse and squeeze to remove excess salt. Repeat as necessary. The end product should still be salty but not too salty.
Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain–repeating if necessary. The end product should still be salty but not too salty.
Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain–repeating if necessary. The end product should still be salty but not too salty.
2. Heat oil in a heavy skillet over high heat. Add salted fish and cook until edges are brown and crisp, about 5-7 minutes–stirring occasionally to prevent sticking.
3. Add onion and garlic, cook for 3 minutes more or until onion is translucent, then add tomatoes, pepper(habanero or pimento), if using, and the thyme and chopped scallion. Cook an additional 15-20 minutes until tomatoes are soft and most of the liquid has evaporated leaving a thick consistency.
Remove sprigs of thyme and serve hot with fried bake.
Variation:-If you prefer more salted fish to tomatoes in this dish, just add more saltfish.
(If serving with fried bake, knead the flour and let rest before continuing)
Rinse and soak salted fish in water for several minutes (or overnight) to soften. Alternatively, you can boil. See video for full instructions.
Cut or shred into small pieces. Don’t worry, this recipe gets easier…(Boiling makes this step easier)
Rinse and squeeze out water. Repeat as necessary.
As I said above the saltfish should be salty but not too salty.
Chop tomatoes and onion, measure your olive oil, wash sprig of thyme, chop or grate garlic, squeeze to remove all excess water from the salted fish.
Heat oil in skillet, when the oil is hot but not smoking, add salted fish and sauté for a few minutes….
Add onions and garlic, mix well and let cook for about 3 minutes…should be kinda dry (if it has too much liquid at this point, you left too much water in the salt fish!!!)
When and if time permits, I fry the salted fish until brown and crisp in this step-using a little more oil…
Add tomatoes, thyme, habanero or pimento peppers and chopped scallion if using.
Stir it up!!(and start palancing aka dancing)
The tomatoes will release it’s juices…nice..very nice..(while it is cooking, continue making the bake…If you can’t multitask, eat a few stalks of celery cause it will be a while before breakfast is served)
When most of the liquid has evaporated, leaving a thick consistency, you can start eating..
Did I hear you say that you can’t start eating because you didn’t finish making the bake yet?
What are you waiting for?
Ingredients
- 1 lb saltfish 1 pound boneless, skinless salted fish (wild Alaskan Cod or Pollock)
- 6 tablespoons extra virgin olive oil
- 1 pound ripe plum tomatoes use 1 or two pounds, depending on the amount of tomatoes you like in the dish
- 1 large onion chopped ( I use sweet onion) (about 1/2 lb)
- 8 cloves garlic finely chopped or grated
- 5 sprigs thyme
- 2 scallions chopped
- 1 pimento not hot or habanero or scotch bonnet peppers (very hot), chopped
- hot pepper to taste
Instructions
- Prepare salt fish: Soak salted fish in cold water for several minutes(or overnight) to soften. Remove from water, drain and cut with knife or shred into small bite size pieces. Rinse and squeeze to remove excess salt. Repeat as necessary. The end product should still be salty but not too salty.
- Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain--repeating if necessary. The end product should still be salty but not too salty.
- Heat oil in a heavy skillet over high heat. Add salted fish and cook until edges are brown and crisp, about 5-7 minutes--stirring occasionally to prevent sticking.
- Add onion and garlic, cook for 3 minutes more or until onion is translucent, then add tomatoes, pepper(habanero(hot pepper) or pimento), if using, and the thyme and chopped scallion. Cook an additional 15-20 minutes until tomatoes are soft and most of the liquid has evaporated leaving a thick consistency.
- Remove sprigs of thyme and serve hot with fried bake.
Video
Notes
NB: sodium calculation does not take into consideration the rinsing and or boiling.
Nutrition
Calories: 372kcal | Carbohydrates: 6g | Protein: 49g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 5321mg | Potassium: 1342mg | Fiber: 2g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 18mg | Calcium: 146mg | Iron: 2mg
With love and appreciation for your continued support,
Ria
PRESS PLAY TO WATCH VIDEO RECIPE:
Salt fish and tomatoes is one of my favorite comfort dishes! I love mine with my scotch bonnet peppers though, great recipe! 🙂
Thanks for stopping by Denyse! How could I have forgotten scotch bonnet peppers!! Yummm…