top of page
Jouvens Jean Logo
  • Writer's pictureCorhinn Brunot

Creole salted cod with cooked green plantains

Updated: Oct 3, 2023


  1. 1 lb salt cod

  2. 1 oz julienne red onion

  3. 2 tbsp chopped garlic

  4. 1 tbsp chopped scotch bonnet pepper

  5. 1 oz julienne red bell pepper

  6. 1 oz julienne green bell pepper

  7. 1 oz julienne yellow bell pepper

  8. 2 tbsp olive oil

  9. 1 green plantain (peeled and cut into 4 pieces)

  10. 2 whole eggs


  1. Rinse cod two to three times with cold water.

  2. After rinsing allow cod to sit in cold water for 4 hours.

  3. 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)

  4. 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.

  5. In a medium saucepot over high heat add water from final rinse of the cod and bring to a boil.

  6. When water comes to a boil add plantain, eggs and cook for about 8 minutes.

  7. After eggs and plantain are cooked removes from water.

  8. Peel eggs and cut in half.

  9. In a mason jar place sautéed cod, plantains and top with cooked eggs.

0 views0 comments


bottom of page