Bermuda Breakfast or Brunch
– salt cod recipe
Salted Cod is a very old Scottish tradition dating back to the Vikings. There is a great company in the Shetland Isles making quality salted fish, and I urge you to try and use this truly great food. Before fridges this kind of food was a staple in Scotland and it deserves to return to the table. Shetland Salt Cod link. The Shetland company makes hard dried cod, but there are also other sources of salt cod easier to use online at Amazon. I actually prefer a softer fish that is popular in Spain and Portugal. The hard fish needs 24 hours soaking. The photo below is of one we use often
Go to France or Spain and everywhere you look is salted fish. But over here it is very difficult to find and often poor quality. The Shetland Salt Fish is top of the line and worth a try. Many people want to reduce their red meat intake but struggle to find alternatives. This keeps well in the fridge (we keep salt fish for up to 3 months), is quick and easy to prepare and tastes truly amazing. Our two sons love this healthy meal.
This salt cod recipe comes from Bermuda and is used by most families as a brunch or late breakfast on Sundays. I used to go to my old friend Eugene Harvey house where his mother cooked for about 20 children and aunts and uncles and cousins. Their house overlooked the Bermuda Sound, clear blue waters. This dish sounds odd, but the combination of flavours is stunning. When you eat this you are eating a bit of Bermuda!
If you are going to Bermuda this site tells you where to eat this and also gives an alternative salt cod recipe – Bermuda Breakfast
Available in most supermarkets and online stores
Bermuda Breakfast – Salt Cod Recipe
- 250 gm Salted Codfish (soaked overnight in water 250 gm serves about 4)
- 1 lb large new potatoes or waxy potatoes
- 4 eggs boiled
- 4 banana
- 2 Avocado
- 1 large onion sliced
- 2 cloves garlic minced
- 1 tin plum tomatoes (try to get good quality) chopped
- 1 large sweet pepper sliced
- 1 tsp sugar
- salt and black pepper
- Put the potatoes, codfish and eggs in a big pot and boil until potato done (about 15 minutes)Drain and separate Meanwhile take a frying pan and cook the onions, peppers and garlic slowly until soft and transparent. Add tinned tomato’s chopped or rough blend with sugar and cook covered on low heat for 15 minutes or so. Then add flaked fish and salt and pepper to taste. The salt fish will add plenty salt so be careful with salt.