Codfish and potatoes is a popular Sunday morning breakfast. This recipe will serve about 3 hungry people.
1 lb. salt codfish (boneless and skinless)
I’ve tried it with whitefish, but it’s not really the same.
If you can only get unsalted cod, add some salt while cooking.
6 medium-sized potatoes (cut in half)
Soak codfish in water overnight, changing water twice. In the morning, boil codfish and potatoes in the same pot until the potatoes are cooked. Serve with a small amount of olive oil poured over the fish.
Codfish and potatoes has two separate sauces, a tomato sauce and an egg sauce. Pour either one over the meal, or place on the side.
To make the tomato sauce:
4 strips of bacon
1 onion (chopped)
16 oz. can of diced tomatoes
Fry bacon until crisp. Remove the pan and crumble. Fry the chopped onions until golden. Add the tomatoes and bacon. This is the basic recipe, and many Bermudians add their own secret blend of spices to taste (thyme is a common one).
To make the egg sauce:
1/4 lb. butter
3 hard-boiled eggs (chopped)
1/2 tsp dried mustard
Melt butter in a small pot and add chopped egg, dried mustard, and sherry to taste. Serve codfish and potatoes with a plate of ripe bananas, sliced avocado, sliced hard-boiled eggs, and slices of green pepper. When eating, many people mash a bit of the banana and avocado and add it to a forkful of codfish and potatoes. Could also use Worcestershire sauce or Outerbridge’s sherry pepper sauce with the meal.