Bull Jhol (Buljol) from Trinidad and Tobago
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g stockfish
- 1 lime (s)
- 2 onions)
- 100 ml olive oil
- 2 tomato (s)
- 1 bell pepper (s)
- 1 chilli pepper (s)
- 15 olives, black
- 0.5 ½ bunch coriander greens, finely chopped
- Pepper, black, pepper sauce
Print Recipe
Pin Recipe Instructions
- Soak the stockfish in cold water for at least one day, changing the water several times.
- Now pluck the fish into thin strips as possible, check that it is not too salty and mix it with the squeezed lime juice.
- Fry the finely chopped onions in olive oil until translucent, add the stockfish and cook briefly. Core and dice the paprika and chilli pepper. Also cut the tomatoes and olives into small pieces. Chop the coriander, add the rest of the olive oil and mix everything well. Season to taste with ground black pepper and pepper sauce.
- The Bull Jholl is usually served on lettuce leaves with slices of egg or avocado.
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