Recipe courtesy of Cheryl Smith
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
1 1/2 quarts

Ingredients

  • 2 Yukon Gold potatoes, peeled and small dice
  • 1 pound fresh codfish fillet, 1 1/2-inch chunks
  • 2 cloves garlic, thinly sliced
  • 6 thyme sprigs, tied together
  • Salt
  • 1 pint milk
  • Olive oil
  • Cheryl?s Hot Sauce, recipe follows
  • 4 scallions, thinly sliced
  • Plantain chips, recipe follows
Cheryl?s Hot Sauce:
  • 10 whole Scotch bonnet peppers, rinsed and stems removed
  • 1 to 1 1/2 cups white vinegar
  • 10 whole pimento seeds
Plantain Chips:
  • 2 green plantains, thinly sliced
  • Canola or corn oil, for frying
  • Salt

Directions

In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender. Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips.

Cheryl?s Hot Sauce:

To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Yield: 2 cups

Plantain Chips:

Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.

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