Saltfish Buljol Recipe -
Saltfish Buljol Recipe
  • READY IN 45 mins

Saltfish Buljol

Recipe by  

"A favorite Sunday morning breakfast on the island of Trinidad in the Caribbean. Saltfish can be found in many grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs or simply serve with toast."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
  2. In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
  3. Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2008

This was a great recipe. I used green bell peppers and I didn't use any red pepper flakes. I cubed the avocado into the recipe instead of having it on the side. I also used a good quality extra virgin olive oil. I prefer my buljol chilled but I was so eager I ate it right away. When I had seconds a few hours later, it was even more flavorful. Enjoy!

Most Helpful Critical Review
Jan 19, 2012

I'm also from Trinidad & Tobago (T&T) in the Caribbean. Yes indeed, growing up in the '60s, and even now in some homes, Sundays breakfasts usually consisted of 'Buojol' along with scrambled eggs, 'hops bread' or 'bake' (a fried flat bread or thick stovetop roasted flat bread) as well as a green salad, West Indian style. In my home and many others I visited, this dish was never cooked. The saltfish (salted cod to Americans) was soaked overnight, rinsed out twice before using, flaked, and combined with the other ingredients, all of which were fresh and raw, chopped, minced, or crushed--onions, garlic, tomatoes, sprig of thyme, some times fresh watercress in bite size pieces, (no lettuce), scotch bonnet pepper or bird pepper, a little crushed black pepper, slivers of green onives (chives), olive oil, and vinegar or freshly squeezed lemon juice. Avocados could be cubed and lightly tossed just before serving or on the side if preferred. Sliced hard boiled eggs were optional. The fish was the greatest quantity of ingredients balanced to one's taste.


19 Ratings

Aug 30, 2006

I am from the Caribbean as well and I remember my grandmother making saltfish on Sunday morning with Butter bread and avacado.

Mar 10, 2006

My entire family is from Jamaica and this is the real-true way to make cod fish Very good.

Sep 20, 2010

This is very good recipe for salted fish. Ii is my first attempt at cooking salted fish and it turned out so good. The recipe may sound a little ordinary, but when you make this it is rich and fantastic. Be sure to use avocados and incorporate it into the sauce. This recipe would be good not only for breakfast, but for festive food too, I think.

Nov 10, 2003

This dish was simple and enjoyable. A quick breakfast. Very good with hot bread or crackers.

Nov 22, 2010

Excellent recipe....I'm from the Virgin Islands and have never made this dish but after seeing this recipe I tried it and it is perfect....the only thing I added was a scotch bonnet for more hot flavor...just great!

Jan 15, 2004

Made this using leftover grilled swordfish steak and more lettuce to eat as a main dish salad. Both my husband and I thought it was delish! Will try it again using chicken or shrimp or pork. A keeper! Will be a great summer meal.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 4002 mg
  • 160%

* Percent Daily Values are based on a 2,000 calorie diet.

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