Oji Jaja's Norwegian Saltfish Recipe

Thyme Scented Norwegian Saltfish served on poached breadfruit and sautéed callaloo
Drizzled with a saffron cream sauce and roasted red pepper coulis

Ingredients
1 lb saltfish (Soaked for 24 hours in cold water, dried and portioned into four)
1 ea Breadfruit (Quartered and Sliced)
4 oz Celery (Diced)
2 Tbsp Garlic (Chopped)
2 Tbsp Ginger (Chopped)
1 bunch Callaloo Leaves (Shredded)
1 cup Coconut Cream
1 ea Roasted Red Bell Pepper
3 ea Pimento Berries
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Coconut Oil
2 Tbsp Lemon Grass
1 ea Scotch Bonnet Pepper
3 ea Whole Cloves
2 ea Bay Leaves
1 tsp Fresh Thyme Leaves (Chopped)

Method

In a sauté pan heat 1 Tbsp coconut oil and sauté celery, garlic, ginger, onion, bay leaves, cloves and pimento. Cook until vegetables become tender.

Add coconut cream, lemon grass, scotch bonnet pepper, breadfruit and simmer until breadfruit is tender.
Heat 1 tbsp coconut oil in a sauté pan
Place fish and thyme in pan flesh side down and sear until golden brown.
Once colour is achieved remove from pan and store warm.
In a sauce pan, combine coconut cream and saffron strands; simmer until sauce thickens, season with salt and keep warm.

In a blender, combine olive oil and roasted red bell peppers; puree until sauce thickens.
Remove from blender and store in a cool place.
Heat 1 Tbsp coconut oil in a sauté pan and add onion, 2 each pimento, 1 tbsp garlic, tomato and callaloo. Cook until callaloo becomes tender without losing colour.
On a white plate, place 4 slices of breadfruit in the middle of the plate, then spoon a little of the callaloo on top of the breadfruit, then top it with the seared cod.
Spoon some of the saffron sauce around the plate.
Drizzle some of the roasted pepper sauce over the fish and serve immediately. Serves 4.