Saltfish Buljol with Avocado and Plantain

Ingredients

• 1 lb Salt Cod
• 1 large Bell Pepper
• 1 medium Onion
• 2 medium Tomato
• 1/2 small Scotch Bonnet Pepper
• 2 medium Avocado
• 2 large Green Plantains
• 2 tbsp Coconut Oil
• 1 tbsp Lime Juice
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 1 lb Salt Cod in a large heavy-bottomed pot and cover with water. Let soak for at least 4 hours, changing the water frequently. After soaking, drain the salt cod, cover it with fresh water, and bring to a boil. Cook for 15 minutes, then drain and flake the cod into bite-sized pieces.
2. 2While the salt cod is soaking, dice the 1 large Bell Pepper, the 1 medium Onion, and the 2 medium Tomatoes into 1/2-inch pieces. Carefully and finely chop the 1/2 small Scotch Bonnet Pepper; wear gloves to protect your hands. Set all the chopped vegetables aside.
3. 3Heat the 2 tbsp Coconut Oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the diced bell pepper, onion, and tomato, and sauté for 5-7 minutes, or until the vegetables begin to soften. Add the flaked salt cod to the skillet and cook for 5 minutes, stirring occasionally, until heated through.
4. 4Stir in the 1 tbsp Lime Juice and the 1/2 tsp Black Pepper into the salt cod and vegetable mixture. Continue to cook for 1 minute more, stirring to combine.
5. 5While the saltfish buljol is cooking, peel the 2 large Green Plantains and slice them into 1/4-inch thick rounds. Add more coconut oil to the skillet if needed, and fry the plantain slices over medium-high heat (375°F / 190°C) for 3-4 minutes per side, until they are golden brown and crispy. Remove the fried plantains from the skillet and drain on paper towels.
6. 6Serve the saltfish buljol warm alongside the sliced 2 medium Avocados and the crispy fried plantains.

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