Jamaica’s Gleaner has a mouth-watering article about salt fish, bacalao or morue to some of us, which briefly notes its importance to the history and cuisine of the Caribbean and even includes a couple of recipes. It can be accessed through the link below.
My favorite salt fish recipe (pictured here)—called serenata or gazpacho in my home town of Salinas—is quite delicious. You can eat it with just about any root vegetable or ground provision.
You need: 1 lb of saltfish; ½ lb of potatoes; 1 white onion; 2 tomatoes; 2 eggs; 2 avocados
Soak the salt fish in water for a couple of hours. Peel the potatoes. Boil the salt fish, potatoes and eggs for 20 minutes. Slice the onions and sauté them in the olive oil until transparent. Add the salt fish and sauté for two to three minutes. Slice the tomatoes, avocados and potatoes and mix everything in a large bowl. It’s delicious.
To access the article in the Gleaner go to http://www.jamaica-gleaner.com/gleaner/20090815/feature/feature4.html
You can watch the Mighty Sparrow singing his hit song “Salt Fish” here: