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Bakkeljauw: recipe illustration
Fish & seafood

Bakkeljauw

A stew of desalted salt cod, simmered with tomatoes, onions and chilies, very popular in Suriname and often served for breakfast or Sunday lunch. Its sauce is red, fragrant and slightly spicy.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

321 kcal per serving

Protein
22.8 g
Carbohydrates
27.4 g
of which sugars
8.1 g
Fat
11.7 g
of which saturated fat
1.6 g
Fiber
5.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the cod in cold water for 24 hours, changing the water 3 times, then drain it and flake it into large pieces.
  2. Peel the potatoes, dice them and cook in boiling salted water for 12 to 15 minutes until tender, then drain.
  3. Finely slice the onions, pepper and garlic, deseed and chop the chili.
  4. In a large frying pan, heat the oil over medium heat and fry the onions for 5 minutes until translucent, then add the garlic, pepper and chili.
  5. Add the chopped tomatoes and the tomato paste, then simmer for 10 minutes until the sauce thickens.
  6. Stir in the flaked cod and potatoes, season with pepper, add the thyme and paprika, then simmer covered for 10 minutes, stirring gently.
  7. Taste and adjust the seasoning, as the cod is already salty, then serve piping hot.

Variations and tips

Light version. Replace the salt cod with fresh cod, adding a little salt to the sauce.

With what's available here. Salt cod can be found in Portuguese or Caribbean grocery stores; otherwise use fresh cod with a light salting.

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Original Ecomely recipe.