Seychellois Saltfish Buljol

Ingredients

In the Seychellois adaptation of Saltfish Buljol, the original Caribbean dish is infused with the unique flavors and ingredients of Seychellois cuisine. While the Caribbean version often includes ingredients like scotch bonnet peppers and cilantro, the Seychellois version incorporates local Seychellois chilies and herbs such as parsley and thyme. Additionally, the vinaigrette dressing in the Seychellois version is made with lime juice instead of vinegar, adding a refreshing citrusy note to the dish. We alse have the original recipe for Saltfish buljol, so you can check it out.

• 250g (8.8 oz) salted cod or haddock 250g (8.8 oz) salted cod or haddock
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 2 Seychellois chilies, finely chopped 2 Seychellois chilies, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Juice of 2 limes Juice of 2 limes
• 3 tablespoons olive oil 3 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 7g (3g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the salted fish in cold water for at least 2 hours, changing the water every 30 minutes.
2. 2.
   Drain the fish and flake it into small pieces, removing any bones or skin.
3. 3.
   In a large bowl, combine the flaked fish, diced tomatoes, chopped onion, diced bell pepper, chopped chilies, parsley, and thyme.
4. 4.
   In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5. 5.
   Pour the dressing over the fish and vegetable mixture, and toss gently to combine.
6. 6.
   Allow the flavors to meld together for at least 30 minutes before serving.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Salted cod or haddock — Make sure to soak the fish for at least 2 hours, changing the water every 30 minutes, to remove excess salt and rehydrate the fish.

Tips & Tricks

• For a spicier version, add more Seychellois chilies to suit your taste.
• Serve the Saltfish Buljol with crusty bread or as a side dish with grilled seafood or meat.
• Adjust the seasoning according to your preference by adding more salt, pepper, or lime juice.

Serving advice

Serve the Seychellois Saltfish Buljol chilled as a refreshing appetizer or light lunch. It can also be enjoyed as a side dish with grilled seafood or meat.

Presentation advice

Garnish the Saltfish Buljol with a sprig of fresh parsley or thyme to add a touch of greenery. Serve it in a vibrant bowl or on a platter to showcase the colorful ingredients.