In Haiti, we only have dried salted codfish. There are different ways of preparing it, but this one is my favorite. The cod maintains its flavors without any ingredient over powering it.
The proportions in this recipe are approximate. Since we’re only using fresh ingredients, please make sure to adjust them according to your taste.
Cod cooks quickly so be careful not to leave it on the stove for too long or else you'll end up with very dry fried cod.
Soak the fish in water at room temperature for at least two hours
Drain the codfish, and discard the water
Flake the fish or cut using scissors
Chop the garlic & cut the onion and bell pepper into thin slices, julienne style
In a pan, heat the oil
Once the hot is well heated, add the drained codfish, garlic, bell pepper, onion, peppercorn and whole piment bouc in the hot oil
Cook until the onions become translucent
Serve as a main dish with plantains or potatoes, or as an appetizer with crackers or bread rolls.
Salted codfish is high in sodium. The best way to remove the excess salt is by soaking it for a couple of waters, and changing the water at least once or twice before cooking it.