Surinamese bakkeljauw

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Flaked salt cod cooked with onion, tomato, celery and pepper turns into a bold, savoury dish that is as good with rice as it is on a roll.

Serves: 4 people

Preparation time: 180 min

Ingredients

• Salt cod – 500 g
• Onion – 1 large
• Garlic – 3 cloves
• Tomato – 1 large
• Tomato paste – 2 tbsp
• Celery – 4 sprigs
• Hot pepper – to taste
• Sunflower oil – 3 tbsp
• Sugar – 1 tsp
• Lime juice – 1 tbsp
• Black pepper – to taste

Method

Soak or boil the salt cod until it is pleasantly seasoned rather than overly salty, then drain, squeeze dry and flake it well, removing any bones you find. Fry the onion, garlic and pepper gently in oil until softened, then add the tomato paste and fresh tomato and cook until the mixture looks jammy. Add the fish and toss it through the pan so it absorbs the seasoned oil. Finish with celery, a touch of sugar, lime juice and black pepper. Let it cook for a few more minutes until everything is fragrant and lightly caramelised at the edges.