Saltfish

— Quick and Flavorful Caribbean Breakfast

Start your day the Caribbean way with Saltfish — a classic breakfast dish loved across Jamaica and the wider Caribbean for its bold, savory flavors. Made with tender, flakey salted cod, sautéed onions, sweet bell peppers, and a touch of fiery Scotch bonnet, this dish delivers the perfect balance of spice, aroma, and richness in every bite.

Saltfish is a staple in many Caribbean households and is traditionally served with fried dumplings, bread, or hearty vegetables like callaloo or cabbage. It’s a protein-packed breakfast that’s both satisfying and quick to prepare, making it ideal for busy mornings or a relaxed weekend brunch. The onions and tomatoes add subtle sweetness, the bell pepper provides a fresh crunch, and the Scotch bonnet pepper gives just the right amount of heat.

Whether you’re exploring Caribbean flavors for the first time or craving a taste of home, Saltfish is versatile and easy to enjoy. You can serve it as-is for a simple breakfast, or enhance it by adding ackee, callaloo, or cabbage for a fuller plate. Either way, this dish brings the authentic taste of the islands straight to your kitchen.

Recipe Details:

Servings: 4–6
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients:

• 1 lb salted boneless codfish (cod, pollock, or baccala)

• 1 medium onion, chopped

• 1 medium tomato, chopped

• ¼ green sweet bell pepper, diced

• ½ Scotch bonnet pepper

• Salt and pepper, to taste

• 2 tablespoons oil (coconut oil recommended)

Instructions:

1. Rinse the cod to remove excess salt. Place it in a small pot with 2 cups of water and bring to a boil to further reduce the saltiness.

2. Remove the cod from the pot, rinse thoroughly with cold water, then flake it and set aside.

3. In a medium skillet over medium heat, heat the oil and sauté the onions, tomatoes, and bell pepper for 2–3 minutes until fragrant and slightly softened.

4. Add the flaked saltfish to the skillet and mix well, allowing it to absorb the flavors.

5. Season with black pepper, cover, and cook for another 3–5 minutes.

6. Serve hot with fried dumplings, fresh bread, or alongside steamed vegetables.

💡 Chef’s Tip:
Enhance the dish by folding in ackee, callaloo, or cabbage. For extra island flavor, finish with a light sprinkle of Raina’s Kitchen Scotch Bonnet Pepper Salt.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥