'Run Down' Codfish Pasta

Ingredients

1 lb desalted and picked codfish

2 large white onions, chopped

1/2 lb fennel bulb, sliced

2 stalks celery, coarsely chopped

6 cloves garlic, minced

1/2 cup sun dried tomatoes, coarsely chopped.

1 cup halved cherry tomato or orange tomatoes

1 cup coconut milk

2 whipping cream

1 cups dry white wine

3 tbs fresh thyme

black pepper to taste

1/2 cup chopped tarragon

1/2 cup flat leaf parsley

1-cup scallion (green part only)

1/2 cup olive oil (divided into two)

1/2 teaspoon red pepper flakes

1/2 cup drained capers.

1 lb penne pasta

Salt to taste

Method

Using half of the olive oil, sauté onion, fennel, celery, garlic,sun dried tomatoes until translucent.

Add white wine and reduce by half.

Add coconut milk, cream and codfish then cook for fifteen (15) minutes or until reduced to saucy consistency.

Add fresh tomatoes and herbs, season with black pepper and a pinch of red pepper flakes. Use salt only if needed.

Boil pasta for eight mins, until it is al dente.

Using reserved olive oil, fry capers and red pepper flakes until crispy for 10 to 15 mins

Drain pasta and toss with sauce.

Garnish with crispy capers and scallion curls.

Very lovely with a mixed green salad dressed with mint or ortanique orange vinaigrette.

Chef Anthony Miller's sweet sugar cane skewered saltfish.

Sugar Cane Skewered Saltfish

Sweet potato Escoveitch/Wilted Spinach

Ingredients

8 oz soaked salt fish in milk and water

(completely submerge for 48 hrs).

One 6-inch piece sugar cane cleaned, and cut into skewers

llb sweet potatoes peeled and sliced

1/2 cup Julienne purple onions.

3 garlic cloves smashed and sliced

1 whole sweet pepper julienne

1 whole fresh tomato diced.

1 stalk scallion chopped

1 sprig thyme

1 lb local spinach

2 oz coconut oil

5 oz milk

1 oz white vinegar

salt and black pepper to taste

slice sweet potato chip (for garnish)

Method

1. Clean and slice sweet potatoes. Cook in water until medium done and remove from water.

2. Remove salt fish from water and milk mixture and cut into 2 oz pieces squares.

3. Begin to skewer on sugar cane with three pieces of fish on each skewer and set aside.

4. In a hot sauté pan, add 1 oz coconut oil, allow to heat adding the skewered fish to the pan, turn on all four sides until medium texture.

1. Heat up a separate pan adding oil, onions, garlic, peppers, thyme, sweet potatoes and tomatoes.

2. Allow to cook until potatoes are medium in texture, season with salt and black pepper, adding vinegar to the pan.

3. Serve on top of sautéed spinach placing it on a plate with the potatoes Escovitch on top finishing the dish with the skewered salt fish on top.

Garnish: Slice very thin, curl around cutter and fry until crispy.

Chef Debe-Ann Chen's saltfish in blackbeans and garlic.

Saltfish in Blackbeans and Garlic

Ingredients

1 lb re-hydrated salted fish

4 tbs blackbean and garlic sauce

(can use fresh)

garlic chopped and fermented black

beans soaked

3 tsp red rum

3 tsp white sugar

1 tbs veg oil

chopped scallion for garnish

cornstarch for thickening if needed

Add chilli peppers if you would like to make this dish spicy!

Method

1. Re-hydrate fish according to chef Dada's instructions, scale.

2. Cut into two-ounce strips or squares, then heat oil in Dutch pot and sauté blackbean and garlic sauce with sugar and rum. Add in pieces of fish and gently sauté and coat with bean sauce, this will take less than 5 mins to complete.

3. Add about three ounces water to make sauce, let bubble for about 1 min, add cornstarch to thicken, garnish with chopped scallions.

4. Serve with white rice or noodles and stir-fried string beans or snowpeas.