1. I replace 2/3 of the saltfish with plain cod fish. this heped reduce the sodium content of the dish. It also helped to ensure that enough fish as stated in the recipe was present in the dish though without all the salt.
2. I added 2 more scallions to the recipe as i felt the dish would benefit from more based on the number of servings
3. I used some of the fish stock as I realised that the stew was a bit dry, so the stock provided a bit of moisture to the dish.
4. The green pepper increased the vegetable and added more style to the plating
