Oil down

Oil Down - the national dish of Grenada is a must-try on any visit to the island. Plantains, breadfruit, salted pork, chicken, or fish, spices, and coconut milk are all combined in this one-pot stew. The ingredients are layered, and the cooking time might range from a few hours to several days. The ingredients are blended in a pot and simmered over low heat during "beach time," a Grenadian beach party. In its smoking broth, the Oil Down stew frequently incorporates dumplings.

Ingredients:

2 lb salted cod, cut into chunks; 1 large breadfruit, peeled and cut into pieces (or 2 potatoes); ½ lb taro leaves (or spinach leaves), chopped; 2 stalks of celery; 3 carrots, sliced; 1 green bell pepper, finely chopped; 3 onions, sliced; 2 cloves garlic, crushed; 2 red hot peppers, thinly diced; 2 sprigs thyme; A few stems of chives; 1 teaspoon turmeric; 1 tablespoon fresh ginger, finely grated; ½ teaspoon nutmeg; 2 tablespoons fresh parsley, finely chopped; ½ cup coconut milk; 1 cup heavy cream; Salt; Pepper; 5 tablespoons canola oil

Instruction:

1. Cut the cod into large pieces and place them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Desalt for 24 hours, changing the water as often as possible.
4. In a cast-iron pan preferably, sauté the onions over medium-low heat.
5. Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
6. Add the breadfruit, carrots, green bell pepper, celery and taro leaves.
7. Mix well and cook for 5 minutes over medium/high heat.
8. Add coconut milk, heavy cream, nutmeg and turmeric.
9. Carefully place the fish in the sauce. Then, add salt and pepper.
10. Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.