• Salted Codfish - 1 1/2 lbs
  • Cooking Oil - 1/3 cup
  • Onion - 1 medium (chopped)
  • Garlic - 3 cloves (crushed)
  • Scallions - 3 stalks (sliced thin)
  • Scotch Bonnet Pepper - 1 (sliced thin)
  • Ripe Tomato - 1 large (diced)
  • Thyme Leaves - 1 tbsp
  • Eggs - 2 (hard boiled)


I much prefer to soak salted codfish in water to cover overnight to remove the salt. This will gently remove the salt but preserve the flavour of the fish. If this is not at all possible, the fish can be covered with water and boiled for about 15 minutes and then drained, before cleaning and flaking.

Under cold running water, rinse off the large grains of salt from the codfish. Place in bowl and cover completely with water and leave to soak at least 6 hours or overnight.

Drain fish and remove skin, fins and bones. Flake. In large skillet pour cooking oil and add onion, garlic, scallion, Scotch Bonnet, tomato and thyme. Sauté till vegetables are slightly browned and the flavours have been released. Add the fish and combine well by turning over and over with a spatula. Cook uncovered for another 10 minutes. Place in serving dish and garnish with sliced eggs. Serve hot.

Serves 6

Flaked Saltfish
Saltfish Cooking in the Skillet