Saltfish, Plantains, and Eggs

Haitian breakfast of salt-preserved cod simmered in a spicy tomato-based sauce served with plantain.

Scale

1 pound saltfish (preserved codfish/bacalao)

3 tablespoons neutral oil

1 medium yellow onion, sliced into ⅛ inch rings

3 garlic cloves, minced

2 sprigs thyme

⅓ cup tomato paste

3 tablespoons Haitian Epis

1 teaspoon paprika

1 teaspoon ground black pepper

1/8 teaspoon ground cloves

1 scotch bonnet or habanero

small handful parsley, leaves and stems roughly chopped, plus additional to garnish

small handful cilantro, leaves and stems roughly chopped

salt to taste

2 semi-sweet plantains (greenish-yellow in color), cut in half widthwise

4 hard-boiled eggs, to serve

Rinse the saltfish and soak in a large bowl for 20 hours in cool water, changing the water every few hours to remove excess salt. When the fish feels tender and rehydrated, drain water and give it a final rinse. Taste the fish, it may still have a bit of salt but it should not be overwhelming.
Shred the fish into bite-sized pieces using a fork or your hands, set aside.
Cut the plantains in half then score the skin lengthwise. Add them to a medium saucepan filled with water. Boil on medium heat for 15-20 minutes or until tender. Remove the skin before serving.
Heat the oil in a large saucepan set over med-high heat.
Add the onions and saute until translucent, about 5-7 minutes.
Add garlic, thyme, and tomato paste. Stir for 1 minute, you want the tomato paste to cook a bit to deepen the flavor.
Stir in the epis and dry spices, stirring constantly to prevent spices from sticking and burning in the pan.
Pour in 2 cups of water, being sure to scrape the bottom of the pan to create your sauce.
Add scotch bonnet, shredded fish, fresh herbs, stir.
Reduce the heat to medium-low, cover, and let simmer for 10 minutes.
Taste for salt and add it if necessary. Serve with plantains and eggs.