📝 About This Recipe
Macadam is a beloved rustic comfort dish hailing from the French Antilles, particularly Martinique and Guadeloupe, where it serves as a soul-warming breakfast or hearty lunch. This vibrant one-pot wonder marries the intense, savory depth of salted cod with fluffy jasmine rice, aromatic 'cives' (green onions), and a hint of fiery Scotch bonnet pepper. It is a masterful expression of Creole culinary heritage, transforming humble preserved fish into a fragrant, golden masterpiece that tastes like the Caribbean sun.
🥗 Ingredients
The Saltfish
- 1 lb Salted Cod (Bacalao) (boneless and skinless preferred)
- 4 cups Water (for boiling and desalting)
The Rice and Aromatics
- 2 cups Long-grain Jasmine Rice (rinsed until water runs clear)
- 3 tablespoons Vegetable Oil (or coconut oil for extra richness)
- 1 Yellow Onion (finely diced)
- 4 Garlic Cloves (minced)
- 4 Scallions (Cives) (white and green parts separated and chopped)
- 1/2 Red Bell Pepper (finely diced)
- 1 tablespoon Tomato Paste (for color and acidity)
- 4 Fresh Thyme Sprigs (leaves stripped from stems)
- 1 Scotch Bonnet Pepper (kept whole to avoid excessive heat)
Liquids and Seasoning
- 3.5 cups Chicken or Vegetable Stock (low sodium recommended)
- 1/2 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by desalting the cod: Place the saltfish in a medium pot and cover with cold water. Bring to a boil for 15-20 minutes. Taste a small piece; if it is still too salty, drain and repeat the process for another 10 minutes.
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2
Once desalted, drain the fish and let it cool slightly. Using your fingers or two forks, flake the fish into small, bite-sized pieces, removing any stray bones or skin if present.
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3
Rinse the jasmine rice in a fine-mesh sieve under cold running water until the water is no longer cloudy. This removes excess starch and ensures fluffy, separate grains.
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4
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onions and bell peppers, sautéing for 4-5 minutes until softened and translucent.
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5
Stir in the minced garlic, the white parts of the scallions, and the fresh thyme. Cook for 1-2 minutes until the kitchen becomes incredibly fragrant.
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6
Add the flaked saltfish to the pot. Sauté the fish with the aromatics for 3-4 minutes, allowing the edges of the cod to brown slightly for extra flavor.
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7
Stir in the tomato paste and turmeric, coating the fish and vegetables evenly until everything turns a vibrant orange-gold.
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8
Add the rinsed rice to the pot. Stir well for 2 minutes to 'toast' the grains, ensuring every grain is coated in the flavored oil.
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9
Pour in the stock and add the black pepper. Place the whole Scotch bonnet pepper on top—do not cut it if you want the flavor without the intense burn.
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10
Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 18-20 minutes. Do not lift the lid! The steam is essential for perfectly cooked rice.
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12
Turn off the heat and let the pot sit, covered, for an additional 5 minutes to allow the moisture to redistribute.
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13
Carefully remove the whole Scotch bonnet pepper and discard. Use a fork to gently fluff the rice, incorporating the green parts of the scallions and the fresh parsley.
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14
Serve hot with a squeeze of fresh lime juice to brighten the savory notes of the fish.
💡 Chef's Tips
Always taste the fish after the first boil; some brands are more heavily cured than others and may need a second soak. For a truly authentic 'Macadam' texture, the rice should be slightly moist but not mushy—adjust your stock levels based on your rice variety. If you love heat, you can prick the Scotch bonnet pepper with a fork before adding it to the pot to release its spicy oils. Avoid adding extra salt until the very end; the saltfish usually retains enough sodium to season the entire pot of rice. Using a heavy-bottomed pot like a cast-iron Dutch oven helps prevent the rice from burning at the bottom.
🍽️ Serving Suggestions
Serve alongside slices of buttery avocado (known as 'zandoli' in the islands). A side of fried sweet plantains provides a perfect sugary contrast to the salty fish. Pair with a glass of chilled 'Ti' Punch' (white rum, lime, and cane syrup) for a true French Antillean experience. Top with a spoonful of Creole 'Souskay' (a spicy fruit relish) for an extra kick of acidity and crunch. Accompany with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.