The dish described in the recipe is a traditional Bermudian codfish breakfast. It is a beloved and iconic dish in Bermuda, deeply rooted in the island’s history and culinary traditions. This unique breakfast has its origins in the island’s maritime history and the influence of Portuguese and British settlers.
The history of the codfish breakfast can be traced back to the early 19th century when the British introduced salt cod to the island as a staple food for sailors on long sea voyages. The Portuguese immigrants who arrived in Bermuda during the 19th century also brought their culinary traditions, including a fondness for salted cod. Over time, the dish evolved into a distinct Bermudian breakfast that combines elements of British, Portuguese, and local flavors.
The traditional codfish breakfast consists of salt cod, locally known as “Bermuda codfish,” boiled with potatoes. The fish is carefully poached with the potatoes to ensure it remains tender and flavorful. The meal is typically served with a variety of sauces, providing options for diners to personalize their breakfast experience. The sauces range from egg-butter sauce to creamy egg sauce and tomato sauce, each adding its own unique twist to the dish.
This breakfast dish holds great cultural significance in Bermuda and is often enjoyed on special occasions and holidays, such as Easter and Bermuda Day. It has become a symbol of Bermudian identity, reflecting the island’s maritime heritage and the blending of different cultural influences over the centuries.
Today, the codfish breakfast remains a cherished tradition in Bermuda, with locals and visitors alike savoring this hearty and flavorful meal. It serves as a reminder of the island’s rich history and the resilience of its people. Whether enjoyed at home, in a local eatery, or during community events, the codfish breakfast continues to be a delicious symbol of Bermudian culinary heritage, connecting generations and preserving a taste of the past.
Cod fish and potatoes
Ingredients
- 3 Lbs red-skinned potatoes small new potatoes are best, scrubbed
- 1 Lbs salt cod fillets drained after soaking in fresh water for at least 12 hours
Sauces (all serve four):
Egg-Butter Sauce:
- 1/2 Lb unsalted butter chopped
- 4 Large hard-boiled eggs chopped
- Pepper to taste
Creamy Egg Sauce:
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 Cup whole milk
- 4 Large hard-boiled eggs chopped
- Salt and pepper to taste
Tomato Sauce:
- 1 Large Bermuda or white onion roughly chopped into 1/4-inch pieces
- 4 Tbsp unsalted butter or olive oil
- 2 Lbs ripe tomatoes roughly chopped or 28-ounce can whole, peeled tomatoes, drained and roughly chopped
- 2 Tbsp fresh basil finely chopped or 1 tbsp. dried basil
- 2 Tbsp fresh oregano finely chopped or 1 tbsp. dried oregano
- Salt and pepper to taste
Instructions
- Bring the potatoes to a boil in a pot large enough to add the fish.
- Just before the potatoes are thoroughly cooked, turn off the heat and add the fish. This will poach the fish gently without becoming tough.
Sauce Instructions:
Egg-Butter Sauce:
- In a small saucepan, melt the butter over low heat. Avoid boiling it.
- Gently fold in the chopped eggs. Season with pepper. Taste before adding salt, as some brands of butter can be saltier than others.
Creamy Egg Sauce:
- In a saucepan over low heat, melt the butter. Add flour and increase the heat to medium. Continuously whisk the mixture while it bubbles and cooks for several minutes, reducing the heat if necessary to prevent browning.
- Slowly add the milk in a steady stream while whisking. Increase the heat slightly and continue whisking until the mixture thickens. If it becomes too thick, whisk in some more milk to reach the desired consistency.
- Remove from heat and season with salt and pepper. Add the chopped eggs to the sauce just before serving, or sprinkle the chopped eggs over the sauce after spooning it over the fish and potatoes.
Tomato Sauce:
- In a small saucepan or saucepan over medium heat, add butter or olive oil along with the onions. Cook until the onions are translucent, then add the tomatoes. Cook until the mixture begins to bubble.
- Reduce the heat and simmer for about 30 minutes. Add the herbs, salt, and pepper. Cook for another 10 minutes and serve over the fish and potatoes.
