Ingredients:

  • 1 lb (450 g) saltfish (e.g., cod or pollock)
  • Water, for soaking
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 medium tomato, diced
  • 1 cup (150 g) frozen spinach (or fresh)
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • ½ cup (60 g) breadcrumbs (optional)
  • 2 tablespoons melted butter or olive oil (for drizzling over breadcrumbs)

Instructions:

  1. Rinse the saltfish and soak it in water for at least 30 minutes, changing the water halfway through.
  2. While the fish soaks, chop the onion, garlic, bell pepper, and tomato.
  3. Heat olive oil in a skillet over medium heat, add onion and garlic, and sauté until translucent. Add bell pepper and tomato, cooking for another 3-4 minutes.
  4. Stir in spinach, black pepper, paprika, and thyme. Cook until spinach is heated through.
  5. Drain the saltfish, rinse under cold water, boil it for 10-15 minutes until tender, then debone and flake into pieces.
  6. Combine flaked saltfish with the sautéed vegetables in a large mixing bowl.
  7. Spread the mixture in a greased baking dish, sprinkle breadcrumbs on top, and drizzle with melted butter or olive oil.
  8. Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until the top is golden brown.
  9. Cool slightly before serving. Enjoy warm!