Saltfish and Bake

Drain the soaked 1 lb soaked overnight dried salt cod (boneless or bone-in) and place it in a saucepan. Cover with fresh cold water and bring to a boil. Boil for 10 minutes, then drain. Taste; if still very salty, boil once more in fresh water for 5 more minutes. Drain, let cool slightly, then flake the fish into pieces, removing any bones.

Make the bake dough: in a bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp granulated sugar. Add 3/4 cup warm water gradually and mix until a soft, slightly sticky dough forms. Knead briefly for 1 minute. Divide into 8 equal balls and flatten each into a round about 1/2 inch thick. Rest 10 minutes.

Heat 2 cups vegetable oil in a deep skillet or saucepan over medium heat to 350°F (175°C). Fry the dough rounds in batches, 2 to 3 minutes per side, until puffed and golden brown. Drain on paper towels and keep warm.

In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 diced yellow onion and saute until softened, about 3 minutes. Add 2 cloves minced garlic cloves and 1/2 seeded, minced scotch bonnet pepper (or 1 tsp hot sauce) and cook 1 more minute.

Add 2 diced Roma tomatoes and 2 tsp fresh thyme leaves. Cook, stirring, until the tomatoes break down, about 4 minutes.

Add the flaked dried salt cod (boneless or bone-in) and 4 sliced scallions. Stir gently to combine and heat through, about 3 minutes. Season with 1/2 tsp black pepper. Taste before adding any extra salt, as the fish retains saltiness.

Serve the saltfish alongside the warm bakes. Split the bakes open and fill or top with the saltfish mixture.