Reviewed: Jun. 15, 2009

I had this once on a vacation, and have been making it every since. When I've bought all the salt cod from Whole Foods, I will use canned salmon. It's really a tasty alternative.

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Cookn It Ol School

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Reviewed: Jan. 6, 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!

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Trini Diosa

Cooking Level: Intermediate

Home Town: Laventille, San Juan-Laventille, Trinidad And Tobago

Living In: Bayonne, New Jersey, USA

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Reviewed: Sep. 24, 2007

Great recipe!

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freidrich

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Reviewed: Jul. 17, 2007

Melissa Hillman

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mhillman

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Reviewed: 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.

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Reviewed: Mar. 10, 2006

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

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jacquie

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Reviewed: Jan. 14, 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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