Hello Foodies! Last night’s dinner was a pretty light one, but it was delicious. One of the most common breakfast dishes in any Caribbean restaurant is bake and saltfish. Bake is really our own version of a biscuit and saltfish refers to salted Alaskan pollock or Bacalao.
Because Bacalao is so salty, it is imperative that you boil it for about 1 to 1 1/2 hours – changing the water every 20 minutes to drain the salt. Another option is to let it soak in cold water overnight. Once you get it to this point, it’s time to get to cooking. Saltfish doesn’t take long to cook once you’ve soaked it. Because of this, I highly recommend you prep all of your other ingredients while that saltfish is boiling its life away.
I add a bunch of goodies to my saltfish such as bell peppers, parsley, onions, carrots and tomatoes. This time around, I decided to serve my saltfish with Pillsbury Butter Biscuits which I enhanced with some grated Parmesan cheese and sesame seeds. Although I could have made my biscuits from scratch, I decided to cheat. Why? I was hungry that’s why. Whether you a shaking your head at me or giving me a high five, all I can say is this was a great combination and I WILL do it again…lol!
This is a great breakfast, lunch or dinner option for a large family on a budget. One bag of Bacalao goes a long way and if you are in the Brooklyn area, you can get 2 bags for 5 bucks at your local grocer. Below is my recipe for this affordable and tasty meal. Remember to let us know if you’ve tried it.
1 bag of Salted Alaskan Pollock or Bacalao
1 cup of finely chopped red, yellow and orange bell peppers
1 cup of finely chopped onions
1/2 cup of finely chopped scallions
1/2 cup of finely chopped parsley
2 cups of chopped cherry tomatoes
1 tablespoon of guilin chili sauce
5 tablespoons of olive oil
1 container of Pillsbury Butter Biscuits
1 cup of grated Parmesan cheese
1/3 cup of sesame seeds
Soak pollock overnight in cold water or boil for 1 1/2 hours changing the water every 20 minutes.
Drain pollock and break into small chunks
In a wok, add olive oil and chili sauce. Stir for 1 minute until it begins to pop
Add bell peppers and onions. Saute for 6-7 minutes or until onions appear translucent
Add in polluck, stir and let cook for 7 minutes
Add in parsley and scallion. Stir for 2 minutes
Add in cherry tomatoes and stir for another 2 minutes.
Remove from heat and serve with buscuit.
Follow instructions on Pillsbury biscuits container and add 1 tsp of Parmesan cheese on top of each biscuit. Add 1/4 tsp of sesame seeds to each biscuit. Place in oven for 17 minutes and get ready to indulge.