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Salt Cod Sliders

Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Servings: 18

Ingredients

  • 1 lb salt cod
  • 1 tbsp cooking oil
  • 1 cup yellow onions diced
  • 6 cloves garlic minced
  • 2 cups canned tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp fresh thyme removed from stalks
  • 1 tsp turmeric
  • 1/2 tsp fresh ground black pepper
  • 2-3 tbsp water if needed
  • 2 haas avocados sliced
  • 1 tsp white vinegar
  • 18 slider buns
  • Hot Caribbean pepper sauce optional

Equipment & Utensils

  • Large bowl
  • Medium saucepan with cover
  • Large skillet with cover

Instructions

  • Remove salt cod from packaging and shake away any excess salt.
  • Place salt cod in a bowl of water, making sure the water covers the salt cod completely, cover and place in the fridge to soak overnight.
  • Replace the water first thing in the morning and return to the fridge and allow to soak for at least another 2 hours.
  • Once salt cod has soaked for approx. 10 hours, discard water and place salt cod in a saucepan, cover with water and place on a high heat.
  • When water begins to rumble, place a cover on the saucepan, but do not cover completely, leave a little gap to avoid the water boiling over.
  • Lower heat so that the water slows down to a low rumble and allow to cover for 20-30 minutes. Keep an eye on the water to make sure it doesn't dry out.
  • After 30 minutes you should be able to pull pieces of the salt cod away with your fingers. If not, return to the heat and add a little more water if needed.
  • Once the salt cod has softened and is easily flaked remove from heat and drain away the water.
  • Allow the salt cod to cool.
  • Once you are able to handle the salt cod, flake it through your fingers and thumbs. Be methodical, you want the flakes to be of similar size. Set aside once done.
  • Heat oil in skillet, then add onions and garlic, and saute until flavors release.
  • Add canned and puree tomatoes and mix thoroughly.
  • Add thyme, turmeric and black pepper and mix thoroughly.
  • Add flaked salt cod, and again mix thoroughly. If salt cod begins to dry add a little water.
  • Lower heat to a simmer, cover skillet and allow to cook for 15-20 minutes.
  • Taste test the salt cod to ensure the flavors work, and if not, add a little extra of what is missing and allow to cook for a further 5 minutes.
  • Once salt cod is flavorsome and almost melts away in your mouth, remove from heat.
  • Add vinegar to avocado in a small bowl, then heat slider buns.
  • If you are fond of spicy food, spread a thin layer of Caribbean hot pepper sauce on the base of the slider buns.
  • Top with slices of avocado and spoon salt cod mixture on top, then push top of slider bun on top to sandwich together.
  • Serve immediately.

Notes

Caribbean hot pepper sauce is usually made with scotch bonnet, a very hot and spicy pepper indeed. If you are new to using it, start with a small amount and add more as needed.