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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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3 users found this review helpful

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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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1 user found this review helpful

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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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2 users found this review helpful

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Ty


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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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2 users found this review helpful

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jacquie


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Reviewed: 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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gjm

	Cooking Level: Expert Living In: Hurst, Texas, USA
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Reviewed: Nov. 10, 2003

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

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4 users found this review helpful

Reviewer:

DORNE


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