Anguillian Breadfruit and Saltfish

Background

Rooted in the seafaring rhythms of Anguilla, this hearty island staple pairs creamy, starchy breadfruit with briny, flaked saltfish. Generations of cooks perfected a method of soaking and simmering saltfish to mellow its salt, then building a fragrant pan of sautéed aromatics enriched with coastal herbs and a touch of spice, finally folding in tender pieces of roasted or boiled breadfruit. The result is a balanced one-pan dish that tastes of sea breezes, wood fires, and home kitchens, enjoyed at breakfast, lunch, or supper across the island.

Ingredients

• 1 medium breadfruit
• 12–16 oz saltfish
• 1 large onion, sliced
• 2 scallions, chopped
• 1 small red bell pepper, sliced
• 1 ripe tomato, diced
• 3 cloves garlic, minced
• 4 sprigs thyme
• 1/2 to 1 small Scotch bonnet pepper, finely chopped (to taste)
• 1/2 tsp ground black pepper
• 1/4 tsp ground allspice
• 1 cup coconut milk (optional, for richness)
• 2–3 tbsp vegetable oil
• 1 tbsp butter (optional)
• 1 lime, cut into wedges
• 1 tbsp vinegar (for rinsing)
• 1 bay leaf
• 2 tbsp chopped parsley
• water as needed

Preparation

1. Desalt the saltfish: Place the saltfish in a bowl and cover with cool water. Soak for at least 8 hours, changing the water once or twice, or quick-soak by simmering gently for 15 minutes, then draining and repeating once. Rinse with a splash of vinegar and fresh water, pat dry, and flake into bite-size pieces, discarding skin and bones.
2. Prep the breadfruit: Peel the breadfruit, quarter it, remove the core, and cut into 1–2 inch chunks. Alternatively, roast the whole breadfruit until tender and then peel and cube.
3. Chop aromatics: Slice the onion, chop the scallions, slice the bell pepper, dice the tomato, mince the garlic, and pick the leaves from the thyme sprigs.

Cooking Process

1. Tenderize the breadfruit: Place the breadfruit chunks in a pot, cover with lightly salted (optional) water, and add the bay leaf. Simmer until just tender, about 12–15 minutes for chunks or roast a whole breadfruit until soft when pierced, roughly 45–60 minutes. Drain and set aside.
2. Parboil the saltfish (if not quick-soaked): Place the flaked saltfish in a small pot, cover with fresh water, and simmer for 5–8 minutes. Drain and set aside.
3. Sauté aromatics: Warm the vegetable oil in a wide pan over medium heat. Add the onion and cook until translucent, about 4–5 minutes. Stir in the garlic, thyme, scallions, bell pepper, and minced Scotch bonnet pepper; cook until fragrant, about 2 minutes.
4. Build the pan sauce: Sprinkle in the black pepper and allspice, then add the tomato. Cook until the tomato softens, about 3–4 minutes. Stir in the coconut milk (if using) plus a splash of water as needed to create a light gravy; simmer for 2–3 minutes.
5. Combine: Fold in the cooked breadfruit and flaked saltfish. Toss gently so the pieces stay intact. Let everything warm through and meld, about 3–5 minutes.
6. Finish and balance: Stir in the butter (if using) for gloss. Squeeze a wedge of lime over the pan to brighten, then scatter the chopped parsley. Taste and adjust black pepper or heat from the Scotch bonnet pepper to preference.

How to Enjoy

Serve the pan hot, letting the creamy breadfruit soak up the savory juices from the saltfish and vegetables. A final squeeze of lime sharpens each bite, while a spoon of coconut milk richness or a dab of melted butter adds indulgence. Garnish with extra parsley and a few fresh rings of scallions for pop and aroma.

Tips

• Heat control: Adjust the Scotch bonnet pepper carefully; a little goes a long way.
• Texture: Keep the breadfruit in generous chunks so it stays creamy inside.
• Salt balance: Properly desalting the saltfish is key; soaking for 8–12 hours yields a mellow, savory finish.
• Make-ahead: Cook the breadfruit and flake the saltfish a day ahead, then finish the sauté in 15 minutes before serving.