Green Fig & Saltfish - Bonnet Hot Pepper

Welcome to a truly special taste of the Caribbean! Our Green Fig and Saltfish Recipe isn't just a meal; it's a vibrant journey to the heart of island cooking, brimming with bold flavors and rich history. While "green fig" traditionally refers to unripe bananas, a staple often boiled and served alongside, this particular recipe puts a delightful spin on a classic. We're celebrating the beloved combination of savory saltfish and the satisfying crunch of plantains, artfully transformed into cups holding a zesty cod stew.
At the core of this authentic cuisine of Jamaica and wider Caribbean cooking is the iconic scotch bonnet hot pepper. Don't let its fiery reputation intimidate you! This pepper is more than just heat; it delivers a unique fruity aroma and a complex flavor that is absolutely essential to the dish. Whether you're a seasoned chef or just starting your culinary adventure, this recipe for a traditional Caribbean delight is designed to guide you every step of the way, ensuring a delicious, unforgettable experience. Get ready to awaken your taste buds with the true spirit of the islands!

Ingredients

• For the Plantain Cups:
• 4 large green plantains, peeled
• 4 cups vegetable oil (for frying), plus more if needed
• Salt to taste
• For the Cod Stew:
• 1 lb (approx. 450g) salted codfish fillets
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 scotch bonnet hot pepper, finely minced (remove seeds and membrane for less heat, or use a scotch bell pepper for no heat)
• 1/2 cup pitted green olives, sliced
• 1/2 cup tomato sauce
• 1/4 cup water or vegetable broth
• 2 tablespoons fresh thyme leaves, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lime
• Black pepper to taste

Directions

1. Preparation: Desalting the Codfish
   1. Place the salted codfish fillets in a large bowl and cover with cold water. Let it soak for at least 4-6 hours, or preferably overnight, changing the water 2-3 times to remove excess salt.
   2. After soaking, drain the codfish. Place it in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the fish is tender and flakes easily.
   3. Drain the cooked codfish, let it cool slightly, then flake it into small pieces, removing any bones or skin. Set aside.
2. Fry Plantains
   1. Peel the green plantains. Slice each plantain into 1-inch thick rounds.
   2. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C).
   3. Carefully add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until light golden and slightly softened. They should not be fully cooked or crispy yet.
   4. Remove the plantains from the oil and place them on a plate lined with paper towels to drain.
   5. While still warm, use a plantain press (tostonera) or the bottom of a sturdy glass to flatten each plantain slice into a disc. If making cups, press them gently into a small, oiled ramekin or a cup-shaped mold to form a cup shape.
   6. Return the flattened plantains (or cups) to the hot oil. Fry for another 3-5 minutes, or until deeply golden brown and crispy.
   7. Remove from oil, sprinkle with salt, and place on paper towels to drain excess oil. Keep warm.
3. Prepare Cod Stew
   1. In a separate large skillet or pot, heat the olive oil over medium heat.
   2. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
   3. Stir in the minced garlic and scotch bonnet hot pepper (or scotch bell pepper for a milder taste). Cook for another 1-2 minutes until fragrant.
   4. Add the flaked codfish, sliced green olives, tomato sauce, and water (or broth) to the skillet. Stir well to combine.
   5. Bring the stew to a gentle simmer. Reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
   6. Stir in the fresh thyme, chopped parsley, and lime juice. Season with black pepper to taste. Adjust salt only if necessary, remembering the cod was salted.
4. Assembly
   1. Arrange the crispy plantain cups on a serving platter.
   2. Carefully spoon the warm cod stew into each plantain cup, filling them generously.
   3. Garnish with a sprinkle of fresh parsley or a lime wedge, if desired. Serve immediately and enjoy!