Prep Time 15 minutes | Cook Time 1 hour 15 minutes | Total Time 1 hour 30 minutes
Serves 10 - 12
2 (12-ounce) packages dried boneless salted cod or pollock fish
3 tablespoons vegetable oil
1 large yellow spanish onion
2 cloves garlic, finely chopped
1 cup chopped tomatoes
1 bunch Scallion
1 small scotch bonnet pepper, finely chopped
1 cup all-purpose flour
¾ cup cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
¾ cup water
Vegetable oil, enough for shallow deep frying.
1. Bring a large pot of water to a rapid bowl. Boil the codfish for about a ½ hour. Drain the codfish in a colander and fill with fresh cold water. Boil the codfish again for ½ hour. Drain and fluff the codfish using two forks. Set aside.
2. Heat the vegetable oil in a dutch pot or heavy-bottomed pot over medium-high heat. Cook the onion, garlic, tomatoes, scallion, and scotch bonnet pepper. Add the cod fish, turn heat to medium-low heat and cook until tender, about 20 minutes, stirring occasionally.
3. Prepare your dumplings by whisking together the flour, cornmeal, baking powder, sugar, and salt. Gradually pour the water into the flour mixture and form a dough. Use more or less water if depending.
4. Heat vegetable oil in a large cast-iron pan over medium-high heat. Fry the dumplings in the pan until they are golden on all sides, about 6 minutes.
5. Serve codfish with dumplings on a plate. Serve with hot sauce.
6. Cook with soul. Eat with pleasure!
Alternatively, you can serve the fish with white rice, Japanese sweet potato, and plantain.