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1
Desalt and Boil the Cod
20 Mins
Boiling water at 100°C (212°F)
Drain the soaked cod and put it in a large pot with fresh cold water. Bring to a boil, cook for 10 minutes, then drain and repeat with fresh water once or twice more, until a tasted flake is pleasantly salty rather than harsh. Drain, let it cool a little, then pick out any bones and skin and break the fish into large flakes.
Boiling the cod in two or three changes of water is the traditional way to control the salt — never skip a change if the fish still tastes harsh.
Done when: Flakes that taste seasoned, not painfully salty; no bones or skin left.
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2
Build the Tomato Sauce
10 Mins
Medium heat, pan about 175°C (350°F)
Heat the 30 ml olive oil in a wide pan over medium heat and cook the 150 g sliced onion, 12 g garlic and 30 g scallions for 3 minutes until soft. Stir in the 30 g tomato paste and cook for 1 minute, then add the 200 g chopped tomatoes, 120 g green pepper strips and 60 g red pepper, and cook for 5 minutes until the tomatoes soften and the pan smells sweet and savoury.
Cooking the tomato paste in the oil first takes away its raw tinny taste.
Done when: Tomatoes softened, peppers just tender, sauce fragrant.
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3
Simmer the Cod in the Sauce
15 Mins
Low heat; fish cooked to 63°C (145°F)
Add the flaked cod to the pan with the 15 ml Worcestershire sauce, the 3 g thyme and 150 ml water, and lay the whole 10 g Scotch bonnet on top. Simmer on low heat for 15 minutes, stirring gently once or twice, until the cod has soaked up the sauce and the flavours have come together. The fish must reach 63°C (145°F). Do not break the chilli unless you want real heat.
Stir gently — the flakes are delicate and will shred to nothing if you stir hard.
Done when: Cod hot through and coated in sauce; peppers soft.
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4
Finish with Lime and Herbs
5 Mins
Off the heat, cooling from about 90°C (194°F)
Take the pan off the heat, lift out the whole Scotch bonnet, and stir in the 15 ml lime juice, the 5 g chopped parsley and the 1 g black pepper. Taste and add nothing salty — the cod carries the salt. Let the pot rest for 5 minutes so the lime settles into the sauce.
The lime goes in off the heat so its brightness stays fresh instead of cooking away.
Done when: Sauce bright and balanced; chilli removed.
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5
Serve with Plantains or Rice
5 Mins
Serving hot, about 65°C (150°F)
Spoon the lanmori onto plates while it is hot, with boiled plantains or white rice on the side and pikliz if you have it. The sauce is meant to be spooned over the rice or the plantains, so serve it in a bowl rather than a flat plate.
Serve the sauce generously — it is the best part of the dish.
Done when: Hot plates, sauce spooned over the side dish.
auto_awesome Finishing Touches & Plating
Serve the lanmori hot, with the lime-bright tomato sauce spooned over boiled plantains or rice — the salty fish, sweet peppers and gentle habanero heat are what make the dish.
Haiti
2h 10m
