Entree: Anguilla – Fish and Fungi (Salted cod stew served with a firm cornmeal-and-okra dumpling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) salted cod (saltfish), soaked 24 hours and drained
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 3 scallions, sliced, approx. 1.5 oz (45 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 small Scotch bonnet or habanero pepper, whole (optional), approx. 0.35 oz (10 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) water or reserved soaking liquid, as needed
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) fresh lime juice or to taste
- 4 cups (960 ml) water for fungi
- 2 cups (480 ml) yellow cornmeal
- 8 oz (225 g) okra, sliced
- 2 tbsp (28 g) butter
- 1/2 cup (120 ml) coconut milk or whole milk (optional for richness)
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Show original ingredient measurements

- 1 lb (454 g) salted cod (saltfish), soaked 24 hours and drained
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 3 scallions, sliced, approx. 1.5 oz (45 g)
- 2 cloves garlic, minced, approx. 6 g
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 small Scotch bonnet or habanero pepper, whole (optional), approx. 10 g
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) water or reserved soaking liquid, as needed
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) fresh lime juice or to taste
- 4 cups (960 ml) water for fungi
- 2 cups (480 ml) yellow cornmeal
- 8 oz (225 g) okra, sliced
- 2 tbsp (28 g) butter
- 1/2 cup (120 ml) coconut milk or whole milk (optional for richness)
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak and prepare the saltfish: drain the soaked saltfish, place in a pot, cover with fresh water and simmer 5–10 minutes until tender. Drain, remove any bones and skin, and flake the fish into bite-sized pieces; set aside.
2. Make the fungi: bring 4 cups (960 ml) water to a boil in a heavy saucepan with 1 tsp (5 g) salt. Slowly whisk in 2 cups (480 ml) cornmeal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick (about 15–20 minutes). Stir in sliced okra, 2 tbsp (28 g) butter and 1/2 cup (120 ml) coconut milk if using; cook 3–5 minutes more until okra is tender and fungi is firm. Remove from heat and keep warm, or spoon into a lightly oiled pan to set and then slice to serve.
3. Sauté aromatics and vegetables: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add onion approx. 8 oz (225 g), bell pepper approx. 6 oz (170 g), scallions approx. 1.5 oz (45 g) and garlic approx. 0.21 oz (6 g); sauté until softened, about 5 minutes.
4. Build the fish stew: stir in diced tomatoes approx. 10 oz (280 g) and 2 tbsp (30 ml) tomato paste; cook 3–4 minutes. Add flaked saltfish, 1 tsp (1 g) dried thyme, 1 tsp (5 g) black pepper, 1 tsp (5 g) sugar if using, and up to 1/2 cup (120 ml) water or reserved soaking liquid to create a loose sauce. Add whole Scotch bonnet for heat if desired (remove before serving).
5. Simmer and finish: reduce heat and simmer 6–8 minutes to meld flavors. Taste and adjust salt (saltfish is already salty), pepper and lime juice 1 tbsp (15 ml) to brighten. Remove whole hot pepper before plating.
6. Serve: mound fungi on each plate and spoon fish stew alongside or over the fungi. Garnish with 2 tbsp (8 g) chopped parsley or chives and serve immediately.

1. Soak and prepare the saltfish: drain the soaked saltfish, place in a pot, cover with fresh water and simmer 5–10 minutes until tender. Drain, remove any bones and skin, and flake the fish into bite-sized pieces; set aside.
2. Make the fungi: bring 4 cups (960 ml) water to a boil in a heavy saucepan with 1 tsp (5 g) salt. Slowly whisk in 2 cups (480 ml) cornmeal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick (about 15–20 minutes). Stir in sliced okra, 2 tbsp (28 g) butter and 1/2 cup (120 ml) coconut milk if using; cook 3–5 minutes more until okra is tender and fungi is firm. Remove from heat and keep warm, or spoon into a lightly oiled pan to set and then slice to serve.
3. Sauté aromatics and vegetables: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add onion approx. 8 oz (225 g), bell pepper approx. 6 oz (170 g), scallions approx. 1.5 oz (45 g) and garlic approx. 6 g; sauté until softened, about 5 minutes.
4. Build the fish stew: stir in diced tomatoes approx. 10 oz (280 g) and 2 tbsp (30 ml) tomato paste; cook 3–4 minutes. Add flaked saltfish, 1 tsp (1 g) dried thyme, 1 tsp (5 g) black pepper, 1 tsp (5 g) sugar if using, and up to 1/2 cup (120 ml) water or reserved soaking liquid to create a loose sauce. Add whole Scotch bonnet for heat if desired (remove before serving).
5. Simmer and finish: reduce heat and simmer 6–8 minutes to meld flavors. Taste and adjust salt (saltfish is already salty), pepper and lime juice 1 tbsp (15 ml) to brighten. Remove whole hot pepper before plating.
6. Serve: mound fungi on each plate and spoon fish stew alongside or over the fungi. Garnish with 2 tbsp (8 g) chopped parsley or chives and serve immediately.