Written for one request, published for everyone
Dominica's Codfish Bulljaw
Salted cod is desalted, shredded, then sautéed with onions, garlic, turmeric, parsley and hot pepper into a savory topping for bread or toast.
- Total
- 45 min
- Hands on
- 30 min
- Serves
- 4
- Method
- hob
- Cuisine
- Dominican
Per serving · estimated
- Energy
- 220 kcal
- Protein
- 22 g
- Fat
- 12 g
- Carbs
- 5 g
Method
Step 1 of 7
Soak the codfish overnight, or boil it and change the water, boiling again to remove the salt.
Codfish (or salted pollack)
Step 2 of 7
Once most of the salt is removed, drain the fish in a strainer or colander, then shred it into small pieces by hand.
- Codfish (or salted pollack)
Step 3 of 7
Heat a frying pan on the stove and add the vegetable oil.
Vegetable oil
Step 4 of 7
Add the onions, turmeric or curry powder and garlic, and stir together.
Onions, chopped
Curry or turmeric powder
Garlic, minced
Step 5 of 7
When the onions have softened but still have a bite, add the shredded cod and keep stirring until it is cooked through to 63 °C.
- Codfish (or salted pollack)
Step 6 of 7
Stir in the parsley and hot pepper.
Parsley, chopped
Hot pepper, chopped
Step 7 of 7
Turn off the heat once the mixture reaches an even color and the consistency you like.
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.