
INGREDIENTS:
1 lb salt cod
1 oz julienne red onion
2 tbsp chopped garlic
1 tbsp chopped scotch bonnet pepper
1 oz julienne red bell pepper
1 oz julienne green bell pepper
1 oz julienne yellow bell pepper
2 tbsp olive oil
1 green plantain (peeled and cut into 4 pieces)
2 whole eggs
PREPARATION:
Rinse cod two to three times with cold water.
After rinsing allow cod to sit in cold water for 4 hours.
After 4 hours rinse cod one final time then drain, shred and set aside. (Note: set aside about one quart of the water from the final rinse of the cod to cook the plantain and eggs)
In a sauté pan over medium high heat sauté garlic, bell peppers, onion, scotch bonnet pepper, cod for 10 to 12 minutes reducing heat to medium.
In a medium saucepot over high heat add water from final rinse of the cod and bring to a boil.
When water comes to a boil add plantain, eggs and cook for about 8 minutes.
After eggs and plantain are cooked removes from water.
Peel eggs and cut in half.
In a mason jar place sautéed cod, plantains and top with cooked eggs.
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