Let me preface this by saying, not all authentic Caribbean food is photogenic.
Now, with that said, salt fish has to be one of my all time favorite dishes from back home in the Virgin Islands. It is simply cod fish which has been preserved with salt. The way it is prepared makes the fish a bit more chewy in addition to the obvious increased salt content. Jamaicans often eat this fish with ackee, which is the national fruit of Jamaica. Where I’m from, ackee trees aren’t common so we eat salt fish with other provisions such as sweet potato (with purple skin and white flesh), fungi, green banana, and dumpling. Unfortunately, I wasn’t up for making all of the above so I settled for plantain and sweet potato.
sweet potato (also called bonita)
Directions: Soak the salt fish in fresh cold water overnight, to reduce salt content. The next day boil the fish for appox 20 minutes. Once done, taste a piece of the fish from the meatiest part to ensure the amount of salt which remains is palatable. If so, remove the fish from water and separate the meat from the bone and skin and dispose of them both. If not, continue to boil.
Boil or bake sweet potato until fully cooked (soft throughout) and remove the skin. Fry plantains until golden brown.
Chop yellow and green onion and then sauté briefly in 1/3 cup of olive oil. Add the fish and spices and continue to sauté. Add heavy cream and allow the fish and vegetables to simmer and low for 5 minutes. Heat is reduced to ensure the heavy cream does not thicken.
*Admittedly, the addition of heavy cream is not common, but this is the way my mom recently made this dish and it was HIT with the fam! Traditionally, instead of heavy cream, water and oil is used to sauté the fish. Don’t forget the optional squeeze of lemon or lime juice.