St. Lucian Bakes and Saltfish

Ingredients

• 1/2 lb boneless salted cod
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup water
• Vegetable oil, for frying
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 scotch bonnet pepper, minced, seeds removed for less heat
• 2 sprigs fresh thyme
• 2 tbsp vegetable oil, for the saltfish

Before you cook

• The night before, soak the salted cod in a bowl of cold water in the refrigerator, changing the water two or three times to draw out the salt.
• Drain the cod, place it in a pot of fresh water, and simmer for 10 minutes, then drain and let cool.
• Flake the cooled cod into small pieces, discarding any skin or bones.
• Mix the flour, baking powder, salt and sugar in a bowl, then stir in the water until a soft dough forms.
• Knead the dough briefly until smooth, cover, and let it rest for 15 minutes.

Steps

1. Divide the rested dough into 6 balls and flatten each into a disc about 1/2 inch thick.
2. Pour oil into a deep skillet to a depth of 2 inches and heat to 350°F.
3. Fry the bakes two at a time for 2 to 3 minutes per side, until puffed and golden brown.
4. Drain the fried bakes on paper towels.
5. Heat the 2 tablespoons of oil in a separate skillet over medium heat.
6. Add the onion and bell pepper and cook for 5 minutes, until softened.
7. Add the garlic and scotch bonnet pepper and cook for 1 minute.
8. Add the tomato and thyme and cook for 3 minutes, until the tomato breaks down.
9. Stir in the flaked saltfish and cook for 5 minutes, until heated through and well combined.
10. Split the warm bakes open and serve with the saltfish spooned inside or alongside.