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Stobá di bakijou – braised cod

door Linda Terrizzi

Cod is whitefish (often cod) that is stored in salt. In the past, salted fish was mainly eaten by the poor. Fresh fish spoiled quickly and was therefore only available to the wealthy.

The salting ensured that the fish could be kept longer. Nowadays the 'bakkeljauw' is a delicacy and often more expensive than the fresh variety! And not without reason…. the salt gives the fish a lot of extra taste!



This recipe is for 4 people.

INGREDIENTS:

  • 450 grams of cod (available in every toko)
  • 1 large onion, cut into pieces
  • 1 madame jeanette / scotch bonnet pepper
  • 2 tomatoes, chopped
  • 1 celery stalk, cut into small pieces
  • 2 garlic cloves
  • a small can of tomato paste (70gr.)
  • a cup of water
  • 3 tablespoons of sunflower oil
  • 1 teaspoon of pepper

Prefer a video?

In this video you can see exactly how to prepare the cod:

PREPARATION BAKERY:

First, put the codfish in plenty of water the night before. Change the water once in the morning.

Tip:  Started too late? Boil the cod 3x in plenty of water (always new water!) – that way you can desalt it in about 15 minutes, which of course saves time!



Now start cleaning the cod. Wash the fish and then remove all fins, skin, bones, etc. (or buy ready-made cod fillet!)

Then heat the oil in the pan over low heat.

Now fry the onion, celery and garlic for a few minutes.

Finally add the cod (in pieces) and cook over medium heat for 5 minutes.



Then add the tomato paste, water, chillies and tomatoes.

Let it simmer for about 20 minutes, until the fish has completely disintegrated.

Then serve the fish with pepper to taste and add some freshly chopped parsley for the color.

Finally, serve with rice or funchi. - Enjoy your meal!


Also try

This braised cod is perfect to eat on one of our traditional Johnny Cakes. You can easily make it yourself with our recipe. Do you need extra tips afterwards Johnny Cakes nice to get airy? You can also find them with us!

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Bakkeljauw - stewed, the Antillean way - Bakijou stobá
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