Saltfish buljol is a sort of fish salad (like the Trini version of tuna salad) that is usually eaten as a breakfast food alongside bake. The word buljol is a corruption of the French brûle gueule, which means “burn mouth,” implying that this dish has a fiery kick. You can make this as spicy as you like by adding minced chilies or hot sauce, although all the versions I had were rather mild.
Some recipes will tell you to cook the soaked and simmered saltfish and vegetables all together in a pan, but Ryan’s mom said she normally just adds the cooked fish to fresh vegetables.
- 350 g salt cod
- 1 green onion, finely chopped
- ¼ onion, finely chopped
- 1 tomato, finely chopped
- 2 Tbsp olive oil
- 2 tsp lemon or lime juice
- ¼ tsp ground white pepper
- 1 Tbsp minced parsley
- hot sauce, to taste
- Break the fish into pieces and place in a medium saucepan with plenty of fresh water. Let it soak for a few hours, changing the water whenever you remember. After at least 3-4 hours (or overnight), place the saltfish in a fresh pot of water, covered by at least 3 cm of water.
- Bring the pot to a boil and simmer for 5 minutes. Drain. Taste the fish; it should only be slightly salty.
- Remove any skin and bones from the fish. Flake the fish finely and squeeze out any remaining liquid with your hands.
- In a medium bowl, combine the fish, green onion, onion, tomato, olive oil, lemon or lime juice, white pepper, parsley, and hot sauce.
- Serve with bake and avocado for breakfast.