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BULJOL

SERVES: 4

Despite its strong flavors, Buljol—fried codfish with onions and tomatoes—served with Fry Bake is a traditional breakfast dish. If you find the salt cod too strong, you can substitute any white fish fillet—catfish is a good option. There are two ways to prepare Buljol—as a cold salad or as a fried dish. My father always prepared the latter.

½ pound boneless salt cod or fresh white fish filet

1 tablespoon canola oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 fresh pimiento pepper, stemmed, seeded, and finely chopped; or 1 teaspoon paprika

1 Scotch bonnet pepper or other hot chili pepper, stemmed, seeded, and finely chopped

1 large tomato, finely chopped

Freshly ground black pepper

1 Rinse salt cod by soaking in cold water for 5 minutes. Drain and repeat 2 more times. SThen drain well and shred the cod. (If using fresh fish do not soak; broil until just cooked through, cool, and shred.)

2 Heat the oil in a skillet and add the onion. Sauté until soft and then add the garlic, sautéing for 1 minute more. Stir in the shredded fish, pimiento pepper, and hot pepper. If using fresh fish, add 1 teaspoon of coarse salt. Fry for 1 to 2 minutes.

3 Add the tomato, mix well, and cook until soft. Season with black pepper, and serve with Fry Bakes (page 183).