Seafood Stew (Grenadian Oil Down)

If there was one dish that really represents Grenadian cuisine, it is definitely the oil down. This is the traditional dish of the island, a stew of cod, herring or salted pork simmered in coconut milk with, to name a few, breadfruit and taro leaves. The name of this dish comes from the fact that it is cooked until all the coconut milk has been absorbed and only coconut oil remains at the bottom of the dish.

2 lb salted cod, cut into chunks
1 large breadfruit or 2 potatoes, peeled and cut into pieces
½ lb taro or spinach leaves, chopped
2 stalks celery, finely chopped
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
few stems chives, finely chopped
1 tsp. turmeric
1 Tbsp. fresh ginger, finely grated
½ tsp. nutmeg
2 Tbsp. fresh parsley, finely chopped
½ cup coconut milk
1 cup heavy cream
sea salt
black pepper, freshly ground
5 Tbsp. canola oil

Cut the cod into large pieces and place in a colander. Immerse the colander into a large container filled with water and put it in the refrigerator. Desalt for 24 hours, changing the water as often as possible.

In a cast iron pan (preferably), sauté the onions over medium-low heat. Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly. Add the breadfruit, carrots, green bell pepper, celery and taro leaves. Mix well and cook for 5 minutes over medium-high heat.

Add coconut milk, heavy cream, nutmeg and turmeric. Carefully place the fish in the sauce. Add salt and pepper.

Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.

Makes 6 servings.