Saltfish 'Run Down'

A stewed dish popular in the Caribbean made with salted fish cooked down in a coconut broth accompanied by tomatoes, and green peppers. Also popularly known as "run down" or "dip and fall back". This healthier version includes a mix of fresh cod and salt cod. Delicious served with cornmeal dumplings and a side of plantains. Recipe tweaked by Ileana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

The night before you are due to make this dish, soak the saltfish in enough water to cover it fully. Discard the salty water the next morning. Flake the saltfish, discarding any bones found.

Step 2

Place the coconut cream and low sodium vegetable stock in a ban and bring to a gentle boil, ensuring the two are well mixed together.

Step 3

Poach the cod fillets for 6-8 minutes until tender and remove to a separate dish. Set the poaching liquid aside for now.

Step 4

In another saucepan, spray some oil and gently saute the garlic and curry powder, being careful to not let it burn. (Add a small amount of water if needed)

Step 5

Add the coconut stock poaching liquid to the curry powder and garlic mixture and bring to a boil.

Step 6

Add the scallion, thyme, pepper, onion, pimento seeds, bell peppers, and black pepper and simmer until the sauce reduces

Step 7

Add the chopped tomatoes and mix together well.

Step 8

Add the saltfish and simmer for another 10 minutes.

Step 9

Flake in the fresh cod and mix. Taste for seasoning. Remove from the heat and leave to stand for 10 minutes.

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