📝 About This Recipe
This soul-warming 'one-pot' is a celebration of Caribbean heritage, blending the savory depth of cured cod with the creaminess of coconut milk and the earthy heartiness of pigeon peas. Every grain of rice is infused with aromatic thyme, spicy scotch bonnet, and the golden essence of turmeric, creating a vibrant tapestry of flavor. It is a rustic yet refined comfort dish that captures the breezy, vibrant spirit of island life in every bite.
🥗 Ingredients
The Saltfish Prep
- 1/2 pound Salted Cod (bone-in or boneless, soaked overnight)
- 4 cups Water (for boiling)
The Aromatic Base
- 2 tablespoons Vegetable Oil (or coconut oil for extra flavor)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (chopped, white and green parts separated)
- 1/2 Bell Pepper (red or green, diced)
- 1 whole Scotch Bonnet Pepper (kept whole to control heat)
Rice and Legumes
- 2 cups Long Grain Parboiled Rice (washed until water runs clear)
- 1 15 oz can Canned Pigeon Peas (drained and rinsed)
- 1 13.5 oz can Full-fat Coconut Milk (unsweetened)
- 1 1/2 cups Chicken or Vegetable Stock (low sodium)
Herbs and Spices
- 4 sprigs Fresh Thyme
- 1/2 teaspoon Turmeric Powder (for a golden glow)
- 4-5 whole Allspice Berries (cracked slightly)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Drain the salted cod that has been soaking overnight. Place it in a pot with fresh water and bring to a boil for 10-15 minutes to remove excess salt.
-
2
Drain the fish and let it cool. Once cool enough to touch, flake the fish into bite-sized pieces, ensuring you remove any small bones or skin.
-
3
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onions, bell peppers, and the white parts of the scallions. Sauté for 4-5 minutes until softened.
-
4
Stir in the minced garlic and flaked saltfish. Cook for another 3 minutes, allowing the fish to slightly brown and infuse the oil with its savory flavor.
-
5
Add the turmeric powder, cracked allspice berries, and black pepper. Stir well to coat the aromatics and fish in the spices.
-
6
Pour in the washed rice. Stir the rice constantly for 2 minutes to 'toast' the grains; this ensures the rice remains fluffy and individual rather than mushy.
-
7
Stir in the pigeon peas, coconut milk, and stock. Ensure the liquid covers the rice by about an inch.
-
8
Toss in the fresh thyme sprigs and place the whole Scotch Bonnet pepper on top. Do not cut the pepper unless you want extreme heat!
-
9
Bring the pot to a gentle boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid.
-
10
Simmer undisturbed for 20-25 minutes. Do not peek! The steam is essential for cooking the rice through.
-
11
After 25 minutes, turn off the heat but leave the lid on for an additional 5 minutes to let the rice finish steaming.
-
12
Remove the lid, discard the thyme stems and the Scotch Bonnet pepper. Use a fork to gently fluff the rice, incorporating the green parts of the scallions.
💡 Chef's Tips
Always wash your rice several times to remove excess starch; this is the secret to non-sticky Caribbean rice. Be careful when handling the Scotch Bonnet; if it bursts during cooking, the dish will become significantly spicier. If you forget to soak the saltfish overnight, boil it three separate times in fresh water for 10 minutes each time to leach out the salt. For a more authentic 'pelau' style, you can caramelize a tablespoon of brown sugar in the oil before adding the aromatics. Taste the liquid before the rice finishes cooking; usually, the saltfish provides enough salt, but you may need a pinch more.
🍽️ Serving Suggestions
Serve with a side of fried sweet plantains for a perfect sweet-and-salty balance. A fresh cucumber and tomato salad with a lime vinaigrette cuts through the richness of the coconut milk. Pair with a cold glass of Sorrel drink or a classic Caribbean ginger beer. Add a spoonful of Haitian Pikliz on the side if you enjoy an extra spicy, pickled crunch. Great as a standalone main or served alongside jerk chicken.