Lambes' Codfish and Potato Breakfast

⏱ 720 mins 🍽 6-10 serving(s) 🏷 Breakfast

This is a classic Bermudian breakfast, typically enjoyed on a Sunday. The dish centres on salt cod boiled with potatoes and eggs, resulting in a flaky fish and soft potatoes. It is served with fresh banana and avocado slices. Many enjoy it with optional homemade tomato or butter sauces for extra flavour. The recipe yields enough for a gathering, serving 6 to 10 people.

Lambes' Codfish and Potato Breakfast

Ingredients

  • 2 lbs salt cod fish
  • 5 lbs potatoes (peeled, washed, and halved or quartered, depending on the size)
  • 6 -10 whole eggs
  • 6 -10 bananas
  • 3 avocados, pitted and sliced
  • 1 (14 ounce) can stewed tomatoes
  • 3 bermuda onions, thinly sliced (or other good onion)
  • 1 garlic clove, minced
  • margarine, to taste (or olive oil)
  • salt, to taste
  • pepper, to taste
  • italian seasoning, to taste (optional)
  • 4 -6 bermuda onions, thinly sliced (or other good onion)
  • 1 garlic clove, minced
  • margarine (to cover or to taste)
  • salt, to taste
  • pepper, to taste
  • dried parsley, to taste (optional)

Method

  1. Place the cod in a pot of water and soak it overnight or for at least 10 hours.
  2. About an hour before you plan to eat, begin boiling the fish in water that just covers it.
  3. Boil the cod 2 or 3 times, changing the water each time to control the saltiness.
  4. Drain the cod, then add the potatoes to the same large pot with enough water to cover them and bring to a boil.
  5. Add the eggs to the pot 10-15 minutes before you intend to remove it from the heat.
  6. The dish is ready when the fish flakes easily, the potatoes are tender, and the eggs are hard boiled.
  7. Peel the cooked eggs and return them to the warm water to keep them hot.
  8. Serving styles can vary widely.
  9. The primary method is to use a slotted spoon to plate your desired amount of fish, potato, and egg.
  10. Place a peeled banana on one side of the plate and some avocado slices on the other.
  11. Some prefer to mash the fish, potato, and egg together with mayonnaise or margarine.
  12. Others enjoy the components whole with melted butter.
  13. Optional sauces are a popular, if indulgent, addition.
  14. You can prepare a tomato sauce or a butter sauce to pour over the dish.
  15. An egg sauce is another option, though not detailed here.
  16. If making a sauce, start it when you add the eggs to boil.
  17. For the tomato sauce, cook onion and garlic in margarine or oil until soft.
  18. Stir in the stewed tomatoes, season, and simmer for about 10 minutes before spooning over your plate.
  19. For the butter sauce, sauté onion and garlic in margarine until the onion softens.
  20. Adjust the quantities of onion and margarine to your preference.
  21. Season the sauce and let it simmer for a couple of minutes.
  22. The egg sauce involves sautéed onions in butter with mashed hard boiled egg added.
  23. Season that sauce to your taste as well.
  24. Pour your chosen sauce over the codfish and potato to serve.

Nutrition (per serving)

Sodium10879100 mg

Recipe details

CategoryBreakfast
AuthorZuleika L.