Stewed Saltfish with Spicy Plantains

Ingredients

• 1 lb (450g) salt cod
• 4 tbsp vegetable oil, divided
• 1 onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb (450g) tomatoes, chopped
• 6 scallions, chopped, divided
• 7 tbsp chopped fresh parsley, divided
• Salt and black pepper to taste
• 3 ripe plantains, sliced

Before you cook

• Soak the salt cod in cold water in the fridge overnight, changing the water two or three times.
• Chop the onion, green pepper, garlic, tomatoes and scallions.

Steps

1. Drain the fish, cover with fresh water, and boil until tender, about 15 minutes.
2. Drain, then remove any skin and bones and flake the fish.
3. Heat 2 tablespoons of oil in a saucepan over low heat.
4. Add the onion, green pepper, garlic and half the scallions, cover, and cook for 5 minutes.
5. Add the chopped tomatoes and raise the heat to medium.
6. Simmer for 5 minutes, until the tomatoes soften.
7. Fold in the flaked fish and 4 tablespoons of parsley.
8. Season with salt and pepper and heat through for 2 minutes.
9. Heat the remaining 2 tablespoons of oil in a separate frying pan over medium-high heat.
10. Fry the plantain slices until golden, about 3 minutes per side.
11. Sprinkle the fried plantains immediately with the remaining parsley and scallions.
12. Serve the stewed saltfish alongside the spicy plantains.