This entree, Salted Codfish with Okra and Tomatoes, is a lesson in contrasting spices and flavors. Lightly salted cod chunks mingle with the vibrant colors of tomatoes, bright and fresh okra, and tangy fresh tomato chunks in every bite. A simple, comforting dinner that is very special for any weeknight.
Salted Codfish with Okra and Tomatoes is similar to Salted Codfish with a Creole Sauce. Creole Sauce is a sauce made with seasoning, fresh tomatoes or tomato paste, and onion. You can also choose not to add veggies; it will still be a fish dish. Adding okra and tomatoes, two colorful vegetables, make this meal delightful to serve with a side of boiled root vegetables or grains.
Salted codfish generally takes a long time to prepare because the fish needs to be desalted. Once you are done desalting the fish, the cooking process is easy. And you can make any of the recipes currently listed in the recipes section.
Okra, a favorite of the Caribbean
Okra is a favorite vegetable in the Caribbean. Usually cooked in stews, it is present with or without meat at the dinner table. When the okra is cooked whole, I find it less gooey. Some people may differ, but it depends on how long and how you prepare the pods. Whether you split them in half, cut them into pieces, or leave them whole, they will still be slimy, as it is sometimes described.
I have been cooking okra for years. I have found that the goo is reduced when you slice the pods longways and rinse them in cold water—the same for when you slice or leave them whole. The cold water, I guess, somewhat chocks the pods. But again, the pods’ cooking methods and quality make a huge difference.
When buying fresh okra, selecting only the soft pods is best. The hard pods do not cook well; it is almost like eating paper. Unfortunately, with frozen okra, you won’t have the choice to select the right bag. We can only hope that all the pieces will cook evenly.
How to make Salted Codfish with Okra and Tomatoes
The codfish, okra, and tomato take center stage in the form of a tasty stew. The fish is cooked in a mixture of Noubess Salt-Free Fish, Seafood Seasoning, and Noubess Hot and Spicy Original with Herbs Blend. Next, the tomatoes make their presence by dressing up the fish. The juice adds a rich and deep flavor that helps the pods to start cooking evenly.
The stew is cooked in a deep skillet or pan. To minimize washing more dishes, you can serve the casserole in the skillet or the pot at the dinner table. The side dishes or side dishes should complement the whole meal. For ease of simplicity, this dish is typically served with white rice or boiled plantains.
Serve it right away! A Caribbean comfort food perfect for weeknight meals and Lent season.
- To desalt the codfish, see the instruction here.
- Cut the top and tip of the okra if fresh, give them a quick wash and set aside.
- Cut the tomatoes in small chunks and set aside.
- When the codfish is desalted, shred or cut in small chunks.
- In a skillet or frying pan, heat the oil. Saute the fish with garlic Noubess Salt-Free Fish and Seafood Seasoning and Noubess Original Hot and Spicy Herbs Blend for about 3 – 5 minutes while stirring gently occasionally over low to medium heat. Add the tomatoes, onion, parsley, thyme and okra let cook for an additional 3 – 4 minutes uncovered. If you need to add more liquid for the mixture to cook, only add a small amount of hot water when necessary. Cover and cook on low for about 10 to 15 minutes or until the vegetables and fish are completely cooked. Make sure you stir the mixture occasionally during cooking, preferably with a wooden spoon or spatula.
- Serve hot immediately.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.