Stewed Saltfish with Spicy Plantains and Coconut Dumplings
Local name: Stewed saltfish
In short: Salted cod stewed with onion, tomato, thyme and hot pepper, served with peppery fried plantains and boiled coconut dumplings. A national favorite. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h
- Resting
- 12 h
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Stewed saltfish with spicy plantains and coconut dumplings is the dish most often named as the national dish of Saint Kitts and Nevis. Salted cod is soaked, flaked and stewed with onion, tomato, scallion, thyme and hot pepper, then served with fried plantains tossed in pepper and boiled dumplings made with coconut. It appears at celebrations and casual gatherings alike, and it is salty, sweet and spicy on one plate.
Instructions
- Rinse the salt cod under cold water. Cover it with fresh cold water and soak in the refrigerator for 12 to 24 hours, changing the water 3 or 4 times.
- Drain, then simmer the fish in fresh water for 10 to 15 minutes, until tender. Drain, cool, and flake the fish, discarding any skin and bones. Taste a flake: if it is still very salty, boil it again in fresh water for 5 minutes.
- Heat 2 tbsp oil in a wide pan over medium heat. Cook the onion, scallions, garlic and sweet pepper for 4 minutes. Add the tomatoes, thyme and hot pepper and cook for 5 minutes, until soft and saucy.
- Add the flaked fish, the water and the black pepper. Simmer for 10 minutes, until thick. Taste, and add salt only if needed. Keep warm.
- For the dumplings, mix the flour, coconut and 1/2 tsp salt. Add the coconut milk gradually and knead for 2 minutes to a firm dough. Rest for 10 minutes, then roll into 12 spindles about 6 cm (2 1/2 inches) long.
- Drop the dumplings into a pot of boiling salted water and simmer for 15 minutes, until they float and are firm and cooked through. Drain.
- Peel the plantains and slice them diagonally 1 cm (1/2 inch) thick. Heat 4 tbsp oil in a large skillet over medium heat and fry in batches for 2 to 3 minutes per side, until deep golden. Drain on paper towels.
- Pour off all but 1 tbsp of the oil. Cook the sliced onion, garlic and hot pepper for 2 minutes. Add the thyme, black pepper, salt and plantains and toss with the lime juice for 1 minute.
- Serve the stewed saltfish hot, with the dumplings and spicy plantains alongside.
Tips
- Taste a flake of the soaked fish before adding any salt to the stew. Saltfish varies a lot, and most stews need none.
- Use plantains that are yellow with black patches. They fry sweet and caramelized, and the pepper balances them.
Questions and answers
What is the national dish of Saint Kitts and Nevis?
Stewed saltfish with spicy plantains and coconut dumplings is the dish most often named as the national dish. It is cooked at home and served at celebrations.
What can I use instead of saltfish?
Salt cod is closest. If you cannot find it, use fresh cod or haddock instead. Skip the soaking, flake it and add it to the stew for the last 8 minutes, then season with salt to taste.
How do I reduce the saltiness of saltfish?
Soak it in several changes of cold water for 12 to 24 hours, then simmer it in fresh water and taste a flake. If it is still too salty, boil it again in fresh water for 5 minutes.
How long does it take to make Stewed Saltfish with Spicy Plantains and Coconut Dumplings?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Stewed Saltfish with Spicy Plantains and Coconut Dumplings?
About 560 kcal per serving, with 32 g of protein, 66 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 66 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
