Salt fish, as its locally referred to in Trinidad, Grenada and Barbados was once considered peasant food. Today, dishes prepared with dried and salt preserved white fish are eaten as appetizers at weddings and are included on all-inclusive fete menus–Ha!
Buljol, one my favorite dishes to prepare with salt cod, can be considered a salad, eaten at breakfast with cooked vegetable dishes and warm breads: light fry bakes, doughy pot and roasted coconut bakes. My Ma always adds a boiled egg or two to the mixture. Toppings and condiments like sliced ripe avocado and homemade pepper sauce is served on the side.
Though I’ve personalized the ingredients, the process to making Buljol for breakfast or brunch at home remains the same: cook and cool the cod > prepare desired vegetables and herbs > toss fish and vegetables in (infused) oil > taste for added seasoning > enjoy.
Bought from Fresh Direct, this is the first time using this brand of wild caught salt cod. The instructions suggest washing the fish under running water for 15 minutes before cooking. Because there was a decent coating of salt on the cod, I soaked it overnight before simmering the next morning until it was cooked. I flaked the cooked fish by hand, rinsing once more before I set aside.
As mentioned before, I’ve personalized this dish with cherry tomatoes, yellow onions, scallions, garlic, jalapenos and a touch of green seasoning. Because the ingredients are raw, I cut / slice the vegetables and herbs as thin as possible to make it easier to eat.
Infused Olive Oil
Some simply toss the cook fish and vegetables in oil straight from the bottle. I, like my mother infuse the oil with garlic before adding to the mixture. Garlic Confit can be made ahead of time and used.