Recipe by Mercy
This dish is one of many in Bermuda that is loved by the locals, but avoided like the plague by the majority of foreigners, as many visitors almost seem to be unwilling to try anything ‘different’. As it takes a while to prepare, it is usually served on a weekend or special occasion, such as the annual Cup Match celebration or Bermuda Day. On these days you can often walk down the streets and smell this being prepared in many kitchens.
- 2 lbs salt cod fish, soaked in cold water overnight
- 16 small potatoes, with skin
- 4 pieces bacon, cut in small pieces
- 1 teaspoon olive oil
- 1 medium onion, sliced
- 1 pinch fresh thyme
- 1⁄4 lb chorizo sausage, diced
- 16 ounces stewed tomatoes
- salt and pepper
- 4 hard-boiled eggs
- 4 ripe bananas
- 1 large avocado
Directions See How It's Made
- Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
- For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
- To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.