Saltfish Buljol

Name: Saltfish Buljol
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb salt cod; 1 small yellow onion, thinly sliced; 2 medium plum tomatoes, diced; 1 pepper sweet bell pepper, diced; 1/2 tsp scotch bonnet pepper, minced; 4 stalks scallions, chopped; 2 tbsp fresh lime juice; 1/4 cup olive oil; 1 avocado, sliced

A vibrant Caribbean dish made with flaked salt cod, tossed with crisp vegetables, Scotch bonnet, lime, and olive oil. Perfect served with warm bake or avocado slices for a savory breakfast or brunch.

35 minEasyServes 4240 cal/serving

CaribbeanBreakfastStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb salt cod
1 small yellow onion, thinly sliced
2 medium plum tomatoes, diced
1 pepper sweet bell pepper, diced
1/2 tsp scotch bonnet pepper, minced
4 stalks scallions, chopped
2 tbsp fresh lime juice
1/4 cup olive oil
1 avocado, sliced

Instructions

1

Boil 1 lb salt cod in water for 15 minutes until cooked through to 145°F, then drain, cool, and flake into small bits.
2

Heat 1/4 cup olive oil in a skillet over medium heat and sauté 1 small thinly sliced yellow onion for 3 minutes until softened.
3

Add 1 pepper diced sweet bell pepper, 2 medium diced plum tomatoes, and 1/2 tsp minced scotch bonnet pepper to the skillet, cooking for 2 minutes.
4

Combine the sautéed mixture with flaked 1 lb salt cod, 4 stalks chopped scallions, and 2 tbsp fresh lime juice in a bowl.
5

Toss gently to blend flavors and serve garnished with 1 sliced avocado.

Questions

How long does Saltfish Buljol keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Saltfish Buljol?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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