Saltfish buljol
This humble side dish is made with vegetables, herbs and shredded salted fish, that has been boiled to remove excess salt. It is a great filling for sandwiches enjoyed especially for breakfast and dinner.
Servings: 2
Calories: 265kcal
Ingredients
- 150 grams salted fish (like cod)
- 1 liter water (for boiling)
- 1 onion
- 2 pimento (or any pepper)
- 1/2 cup tomatoes (about 2 tomatoes)
- 1/2 cup cabbage, shredded (1/4 small cabbage)
- 1 tbsp fresh cilantro leaves
- 1 tbsp fresh chadon beni (culantro) leaves
- 1 tbsp oil (for cooked method only)
- 1 tbsp lemon or lime juice (optional)
- 1/2 cup cucumber (1/2 a cucumber) (optional)
- 1/2 cup avocado (1/2 small avocado) (optional)
- salt to taste
- pepper to taste
Instructions
- Add a small pot on the stove on medium heat.
- Pour in the water. Bring to a boil.
- Rinse the salted fish.
- Add to the boiling water.
- Leave to boil for 10 to 15 minutes.
- Strain.
- Taste test the fish. If it is still too salty, repeat the first 6 steps with clean water.
- If the fish is enjoyable, remove the skin and bones, if any.
- Shred the fish and set aside.
- Wash and finely chop the onion, pimento, tomatoes, cabbage, cilantro and chadon beni. Prep any optional ingredients like cucumber and avocado.
Raw method
- Mix the chopped ingredients and shredded fish together.
- Adjust salt, pepper and citrus juice to taste.
- Serve cold as a side.
Cooked method
- Place a small saucepan on medium heat. Add vegetable oil.
- Toss in the shredded fish, chopped onions and pepper.
- Cook for 2 minutes, until the onions are translucent.
- Mix in the tomatoes, cabbage, cilantro and chadon beni.
- Cook for another 2 minutes.
- Turn off the heat. Cool for 5 minutes or so.
- Add the optional ingredients like cucumber, avocado and citrus juice.
- Mix. Adjust salt and pepper to taste.
- Serve warm as a side.
