Saltfish Buljol

Learn how to this Trinidadian saltfish loaded breakfast with avocados to start your day.

Course Breakast

Cuisine Trinidad and Tobago

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 324kcal

Author Charla

1 lb Saltfish see the post for my homemade (2 cups)
1 cup Mixed bell peppers chopped finely
1 Tomato diced
1 small onion or use ½ of a large onion
3 Garlic cloves minced
1 tablespoon Shado beni optional use coriander/cilantro in place
Scotch Bonnet or hot sauce minced, use the amount according to your heat threshold
4 tablespoon Olive oil
Black pepper to taste
2 avocados

If you are using my homemade saltfish skip the below step and move onto preparing your buljol using with the hot or cold method.
If you are using storebought saltfish, add the saltfish to a medium sized saucepan with water and leave to soak overnight or for several hours. Drain off the water and replenish with more water, bring to the boil and boil out the salt excess, if the water gets too salty (taste test) then drain off the water and continue to boil/drain until the water isn't salty.

Add the saltfish, onion, garlic, tomato, bell peppers and scotch bonnet to a medium sized mixing bowl.
Then mix all of the ingredients together so they are fully combined
In a small saucepan heat up the olive oil on high heat.
Drizzle and fold in the olive into the vegetables and saltfish
Season with shado beni/coriander/cilantro and black pepper to taste
Slice the avocados and serve

Add the olive oil to a large skillet on medium heat.
Saute the onion and garlic until soft and translucent
Add the bell peppers and tomato and continue to cook for 5 minutes until the peppers are soft.
Fold in the saltfish, scotch bonnet and cook for another 2-3 minutes, stirring so the saltfish is combined and is heated all the way through.
Season with shado beni/coriander or cilantro and black pepper to taste
Slice the avocados and serve

You could pair this recipe with this Steamed Cabbage recipe
If you cannot source shando beni use cilantro/coriander instead.
If you don't care for heat then omit the hot sauce or scotch bonnet.
If adding hot sauce and scotch bonnet use your preference, remember the heat is in the membrane.
Serve your buljol hot or cold as directed in the recipe card.
To prevent your avocado from darkening, chop it up and add to some salt water, drain/rinse use when ready.
If you are using my DIY saltfish method then you won't need to follow the traditional method of soaking/boiling. Just have the homemade saltfish to hand before starting to cook.