Saltfish with Veggies and Flour Dumplings

To remove the excess salt from the fish, first rinse under running water, then soak several hours or overnight in water. Alternatively, or in addition, place rinsed and soaked salted fish in a deep pot of water filled halfway (to prevent overflowing), over medium flame, and boil for 10-15 minutes. Drain, rinse with clean running water, press out excess water using your hands or a strainer and flake with a fork or your fingers. [After draining, I always test the saltiness of the fish. I may rinse or boil again depending on the result.] You do not want to remove all the salt from the fish and you do not want excess water(moisture).

While the salted fish is boiling, wash and chop all ingredients.

Heat oil in a skillet over medium heat. Add bell pepper, onion, garlic, hot pepper and pimento peppers(if using). Cook for 2 minutes, stirring.

Add the flaked salted fish, scallion and thyme and stir to combine. Season with freshly ground black pepper and salt if required. Cook for an additional 2 minutes, stirring. When done cooking, move pot away from heat source to prevent the peppers from overcooking.

In a bowl, add all the dry ingredients. Gradually add water and knead to form a firm dough.

In a medium saucepan, bring 8-10 cups of water to a boil. Add 1 tbs salt.

Pinch pieces of dough and shape as required.

Drop into hot water and repeat until done.

Boil until cooked, about 10 to 15 mins.

Drain if desired.