|Photo courtesy of S. Pinsent, who was married recently in Jamaica and was thoughtful enough to send me this wonderful picture. Thanks!
Newfoundland and Jamaica have a staple of salt cod in common.
A couple of years ago, a visitor to the studio struck up a conversation about salt fish, as she recognized the iconic image from her native Jamaica. She asked me how we like to cook it here in Newfoundland. I was more interested in how she cooked it! Here’s the recipe I’ve been using for salt fish since that day…
Soak, cook, and debone a salt fish. Set aside. Chop tomatoes, peppers, and onions and sauté in olive oil until tender. Toss the fish in, and let flavors mingle. Serve on a bed of basmati rice or with bread. Add fresh pepper at the table to taste. Easy and delicious!