Seafood Buljol with Plantain Chips

  • Preparation Time50 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyMedium
100g fresh octopus
1 lime, cut in half
100g fresh red snapper fillet, boned and diced
100g salted cod, reconstituted and flaked
100g Dorado (West Indian Dolphin) boned, skinned and diced
1 large white onion, peeled and sliced
5 black peppercorns
5 sprigs of thyme
Salt to taste
Juice of 2 limes
1 large avocado, cut into small dice
2 sprigs chervil, washed and chopped
5g fresh parsley, washed and chopped
2 firm cucumbers, deseeded and finely diced
2 celery stalk with leaves, finely diced
½ yellow sweet pepper, deseeded and finely diced
½ red sweet pepper, deseeded and finely diced
½ red sweet pepper, deseeded and finely diced
½ ripe scotch bonnet pepper, deseeded and finely chopped
2 firm tomatoes, deseeded and finely diced
20ml Bajan Pepper Sauce
2 small plantain
500ml vegetable oil for frying
Sea salt to taste
4 roti skins, lightly toasted under a hot grill
4 paper cones to serve

Place octopus in a small pot covered with water and add cut lime, salt to taste, thyme, peppercorns and onion. Bring to a boil then reduce to a simmer. Cook for 45 minutes. When cooked, remove from water and set aside to cool. Reserve water. Slice seacat and leave tentacles ends whole.

Be sure that fish is all diced same size to ensure even cooking. Bring a small pot of salted water to a simmer and add snapper and Dorado. Cook only for 1 minute then remove from water and cool.

Combine all the remaining ingredients in a small bowl except plantain, avocado and oil. Add 3 tablespoons of the vegetable oil to the mix and season with salt and pepper. Add 4 tablespoons of the reserved seacat cooking water too, mix well and refrigerate mixture.

Pre-heat the remaining vegetable oil to 170C. Peel and slice the plantain paper thin, lengthwise. Gently place into the oil and fry until golden. Drain plantain on absorbent paper and set aside to cool. Season plantain with sea salt before it dries completely.

Cut a small slit from the middle of each roti and roll into a cone. Place each roti cone into the paper cones and place them inside a shot glass to hold them upright. Remove the mixture from the fridge and divide evenly between the 4 roti cones. Top with avocado and breadfruit chips. Serve immediately.

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