Caribbean Salted Cod and Brussels Sprouts
10 ingredients · 8 steps · from caribbeanpot
Ingredients
- 2 tablespoons Olive oil
- 1 chopped Medium onion
- 3 chopped Garlic cloves
- 1 cup 3/4 to 1 cup Salted cod (prepared)
- To taste Fresh ground black pepper
- Optional, to taste Pimento or seasoning peppers
- A couple, chopped Bird's eye chilies (or Scotch bonnet)
- 1 lb trimmed and halved Brussels sprouts
- 1/4 to 1/2 teaspoon Madras curry powder
- A little bit Lemon juice
Steps
- Heat a wide pan over medium-high heat and add the olive oil.
- Add the chopped onion and garlic, then reduce the heat to low. Cook until they start to sweat and release flavor (about a couple of minutes).
- Add the prepared salted cod to the pan and stir. Let it cook for about 3 or 4 minutes on low heat.
- Stir in the fresh ground black pepper, pimento peppers (if using), and chopped bird's eye chilies (or Scotch bonnet).
- Add the trimmed and halved Brussels sprouts to the pan and give them a quick stir to coat with the flavors from the onion, garlic, cod, and peppers.
- Stir in the Madras curry powder.
- Cook for about 15 minutes without a lid, stirring occasionally, until the Brussels sprouts have developed nice golden color on the edges. Continue cooking longer if you prefer more tenderness or crunch.
- Remove from heat and stir in the lemon juice.
Recipe extracted by Foodle from “The Best Brussel Sprouts Recipe Ever - A Caribbean Twist!” by caribbeanpot. Quantities follow the video and may be approximate — watch the original for technique.