Saltfish Cakes with Red Pepper Tapenade

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

We have lost the habit of eating saltfish, although stockfish was one of the great staples of our diet in the days before refrigeration. I thought this up on a recent trip to Barbados where saltfish remains one of the mainstays of the island food supply, as it has been since the slave days of the eighteenth century. Saltfish must be well soaked – 24 hours in cold water changed at regular intervals is about right. The idea of using red peppers in tapenade I learnt from that hero of late twen