Bermuda Cod Fish and Potato Breakfast is a traditional Bermudian Breakfast served on Sundays with Tomato or Butter sauce, Banana and Boiled Egg.
For Thinner cuts of salt fish, wash and soak in hot water 30 minutes before cooking.
After soaking the salt fish, drain and refill with fresh water.
Meanwhile, in a separate pot, boil potatoes with fresh thyme until the potatoes are halfway tender then add salt fish to the pot and continue to boil.
Finally, When salt fish and potatoes are both soft, turn off the pot and serve.
To Start, wash the salt fish and soak salt fish overnight. Once it has soaked overnight drain the salt fish, fill a pot with water and place the fish in the pot.
Next, Bring the pot of fish to a boil and let cook for at least an hour or until fish starts to soften. This is the first boiling stage, as the fish is very thick it will be salty.
To Finish, dump out the water and refill with fresh water followed by fresh thyme and potatoes then continue to boil until both fish and potatoes are soft.
First, heat the pan and add a splash of oil followed by the fresh thyme, onion and garlic.
Second, once the onions are translucent, put in the butter, tomato paste, ketchup and water. Season with salt & pepper.
Last, let the sauce thicken and serve.