Entree: Virgin Islands, British – Saltfish and Dumplings (Salted cod stewed with aromatic vegetables and herbs, served with boiled flour dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked 12–24 hours, water changed periodically
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (150 g)
- 1 green bell pepper, sliced (150 g)
- 2 medium tomatoes, chopped (300 g)
- 2 cloves garlic, minced (6 g)
- 1 scotch bonnet or habanero, left whole or seeded and chopped (optional)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 cup (120 ml) water or reserved fish soaking liquid for simmering
- 1/4 tsp (1 g) freshly ground black pepper
- 2 scallions (green onions), sliced (30 g)
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) lime or lemon juice
- For dumplings:
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (12–15 g) baking powder
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) unsalted butter or 2 tbsp (30 ml) vegetable oil, softened
  - 3/4 cup (180 ml) cold water, plus more as needed

Instructions

1. Desalt the cod: place salted cod in a bowl and cover with cold water. Soak in refrigerator 12–24 hours, changing the water at least twice. After soaking, rinse, place in a saucepan, cover with fresh water, bring to a gentle simmer for 10 minutes, then drain and flake into bite-size pieces, removing any bones and skin.
2. Make the dumpling dough: in a bowl whisk together 2 cups (250 g) flour, 1 tbsp (12–15 g) baking powder, and 1 tsp (6 g) salt. Cut in 2 tbsp (30 ml) butter or oil until crumbly, then add about 3/4 cup (180 ml) cold water and stir to form a soft, slightly sticky dough. Add a little more water if needed. Turn onto a floured surface, knead briefly, and divide into 8–10 equal pieces; roll each into a 1-inch (2.5 cm) thick log or form small round dumplings.
3. Cook the saltfish: heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Add sliced onion and bell pepper and sauté until softened, 5–7 minutes. Add garlic, thyme, chopped tomato, whole or chopped scotch bonnet (if using), and 1/2 cup (120 ml) water or reserved soaking liquid. Simmer 5 minutes until tomatoes break down.
4. Add flaked cod and finish: add the flaked saltfish to the skillet, toss gently to combine, and simmer 5–8 minutes to blend flavors. Stir in sliced scallions, chopped parsley, and 2 tbsp (30 ml) lime juice. Adjust pepper and, if needed, a pinch of sugar to balance acidity.
5. Boil dumplings: while the saltfish simmers, bring a large pot of salted water to a rolling boil. Drop dumplings in and cook until they float and are cooked through, 8–12 minutes depending on size. Remove with a slotted spoon and drain.
6. Serve: plate 2–3 dumplings per person and top with hot saltfish stew, or serve dumplings alongside so diners can tear and dip.