Prep 5 mins
Cook 15 mins
I know it sounds weird, but this cod brunch is great (and I don't even like fish). Once you try it, I'm sure you'll love it too. My fiance and I went to Bermuda two years ago, had this brunch, and came back and had to replicate it. Everytime we make it for someone they think "ew" I don't want that, but then once they've eaten it, they can't get enough. I've given the recipe for one person, but you can easily multiply it.
- 1 cod fish fillet
- 1 baking potato (about the same size as your fish filet)
- 1⁄4 avocado
- 1⁄2 banana
- 1⁄2 cup marinara sauce
- Peel the potato and start boiling it.
- After 5 minutes, start steaming the cod. (This usually takes only a few minutes, you just have to keep checking the cod to see when it gets white and flaky.) You may need to keep boiling the potato, even after the filet is cooked.
- When the potato is soft, but not falling apart, take it out of the water and let it cool. While it cools, microwave your marinara sauce just enough to warm it up. (You could have made the sauce while the fish cooked, if you don't want to microwave.).
- Cut the potato in a few slices. Serve the filet, sliced potato, avocado, and banana on a plate. In Bermuda, it is served with the marinara sauce over the potato and fish. I usually serve it on the side to keep from scaring people.
- Eat all of it together. I bite of this, a bite of that, some banana with the fish, etc.
This recipe is not the original Bermuda Codfish and Potato Recipe. I am from Bermuda and I do not use marinara sauce. Advocado is optional but you have to have egg to make it traditional. Onion is a great addition too. Plus you need a bag of salted cod and about 2 - 3 pounds potato. Try making your own sauce with stewed tomatoes, ketchup and pepper and onions.
I made this for my New Year's brunch--just for me!! The combination is unusual, and I wanted to like it so much more than I did. The avocado and banana definitely tasted great together. I might make this again, with perhaps some homemade marinara sauce.