Bermuda Salt Cod Fish Breakfast Recipes

CAPTAIN DUARTE'S SALT COD CAKES

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
• Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
• Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

BERMUDA SALT COD FISH BREAKFAST

Steps:

• Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
• For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
• To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.

LAMBES' CODFISH AND POTATO BREAKFAST

Steps:

• Soak cod in pot of water overnight or for atleast 10 hours.
• In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
• Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
• Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
• Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
• It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
• Peel the eggs and plop back in the water to keep warm.
• To serve varies with almost every Bermudian!
• The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
• Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
• When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
• You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
• The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
• You can make a tomato sauce or a butter sauce to pour over the top.
• (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
• If you're using a sauce, start making it when you put the eggs on to boil.
• Tomato Sauce:.
• Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
• Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
• Butter Sauce:.
• Saute the onion and garlic in the margarine until the onion is soft.
• Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
• Season to taste and simmer for a couple of minutes.
• If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
• Pour desired amount over your codfish and potato and enjoy!

BERMUDA FISH CHOWDER

Steps:

• Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

JAMAICAN CABBAGE AND SALTFISH

Steps:

• In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.