Saltfish Buljol Recipe

Salted cod: This is the star of the dish, providing a unique salty flavor that pairs well with fresh vegetables.

Tomato: Adds a juicy and slightly acidic element to balance the saltiness of the fish.

Onion: Provides a sharp and pungent flavor that enhances the overall taste.

Bell pepper: Adds a sweet and crunchy texture to the dish.

Olive oil: Used to drizzle over the mixture, adding a rich and smooth finish.

Black pepper: Adds a mild heat and depth of flavor.

Hot pepper: Optional, but it can add a spicy kick if you prefer a bit of heat.

To enhance the flavor of your saltfish buljol, consider lightly sautéing the onions and bell peppers in the olive oil before mixing them with the salted cod. This will bring out their natural sweetness and add a subtle depth to the dish.

• salted cod - Substitute with smoked haddock: Smoked haddock has a similar texture and a slightly smoky flavor that can mimic the taste of salted cod.

• salted cod - Substitute with fresh cod with added salt: If you can't find salted cod, you can use fresh cod and add salt to taste. Let it sit for a few hours to absorb the salt.

• diced tomato - Substitute with cherry tomatoes: Cherry tomatoes can add a burst of sweetness and a similar texture to the dish.

• diced tomato - Substitute with canned diced tomatoes: Canned diced tomatoes can be used in a pinch and provide a similar flavor and texture.

• diced onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct replacement for diced onions.

• diced onion - Substitute with green onions: Green onions can add a fresh, mild onion flavor to the dish.

• diced bell pepper - Substitute with poblano pepper: Poblano peppers have a similar texture but add a slightly different, richer flavor.

• diced bell pepper - Substitute with roasted red peppers: Roasted red peppers can add a smoky, sweet flavor and a similar texture.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good substitute for olive oil.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, similar to olive oil.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used as a direct replacement.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a slightly different flavor but can be used in smaller amounts.

• finely chopped hot pepper - Substitute with red pepper flakes: Red pepper flakes can add a similar heat and are easy to measure.

• finely chopped hot pepper - Substitute with jalapeño: Jalapeños provide a similar level of heat and can be finely chopped to match the texture.

• To store your saltfish buljol, transfer it to an airtight container. Ensure the container is clean and dry before adding the buljol.
• Place the container in the refrigerator. The saltfish buljol can be stored in the fridge for up to 3 days. Make sure to consume it within this period for the best taste and quality.
• If you plan to freeze the saltfish buljol, portion it into smaller servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container or bag with the date to keep track of freshness.
• When ready to use, thaw the saltfish buljol in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the buljol a good stir to redistribute any separated olive oil and seasonings.
• If you prefer a warm dish, gently reheat the saltfish buljol in a skillet over low heat. Add a splash of olive oil if needed to maintain its moisture and flavor.
• Always check the saltfish buljol for any off smells or changes in texture before consuming, especially if it has been stored for the maximum recommended time.

• Gently warm the saltfish buljol in a skillet over medium heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until heated through, about 3-5 minutes.
• Preheat your oven to 350°F (175°C). Spread the saltfish buljol evenly in an oven-safe dish. Cover with aluminum foil to retain moisture and bake for 10-15 minutes, or until thoroughly warmed.
• Use a microwave-safe dish to reheat the saltfish buljol. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• For a quick and easy method, place the saltfish buljol in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until the dish is warmed to your liking.
• If you prefer a slightly crispy texture, spread the saltfish buljol on a baking sheet and broil on low for 2-3 minutes. Keep a close eye to avoid burning, and stir halfway through for even heating.

• Large bowl: For soaking the salted cod overnight to remove excess salt.

• Pot: To boil water and cook the flaked fish.

• Colander: To drain the soaked and boiled fish.

• Mixing bowl: To combine the diced tomato, onion, bell pepper, and boiled fish.

• Knife: For dicing the tomato, onion, and bell pepper.

• Cutting board: To provide a surface for dicing the vegetables.

• Measuring spoons: To measure the olive oil, black pepper, and optional hot pepper.

• Wooden spoon: To mix the ingredients together in the bowl.

• Serving dish: To serve the Saltfish Buljol immediately or chilled.

Soak in advance: Soak the salted cod overnight to save time on the day of preparation.

Pre-dice vegetables: Dice the tomato, onion, and bell pepper ahead of time and store them in the fridge.

Use a food processor: Quickly chop the vegetables using a food processor to save time.

Boil in batches: Boil the salted cod in batches if you are making a larger quantity.

Pre-mix seasoning: Mix the black pepper and hot pepper in a small bowl beforehand.

Serve chilled: Prepare the saltfish buljol in advance and chill it, so it's ready to serve when needed.