Saint Lucian Green Fig and Saltfish Skillet

Ingredients

• 10 oz salt cod, soaked overnight, or fresh cod
• 5 green bananas
• 3 tbsp neutral oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 small red bell pepper, sliced
• 3 ripe tomatoes, diced
• 2 tsp dried thyme
• 1 Scotch bonnet, left whole
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. If using salt cod, soak it in several changes of cold water in the refrigerator for at least 12 hours. Taste a shred before cooking; it should be savoury rather than harshly salty.
2. Simmer the cod for 10 minutes, then drain, cool, and flake it, checking for bones. If it still tastes too salty, rinse the flakes under cold water.
3. Peel the green bananas by cutting off the ends, scoring the skin lengthwise, and prising it away; unripe skins will not pull off. Rub your hands with oil first, as the sap stains.
4. Boil the bananas in salted water for 20 minutes, until tender to a knife, then drain and cut into thick rounds.
5. Heat the oil in a wide skillet over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then add the garlic and thyme for 30 seconds.
6. Add the tomatoes and the whole Scotch bonnet and cook for 8 minutes, until the tomatoes collapse. Leave the chili whole and lift it out at the end so it perfumes without overwhelming.
7. Fold in the flaked cod and cook for 3 minutes, then add the banana rounds and toss gently for 2 minutes to coat without breaking them up.
8. Taste before adding any salt, since the cod carries plenty, then finish with the lime juice, herbs, and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.