8 ounces desalted salt fish (baccala), broken into small pieces or shredded
1 cup sliced onions
3 sprigs fresh thyme, leaves removed
1 large clove garlic, crushed
1 cup diced tomatoes
Hot pepper, minced, to taste
Kosher salt, to taste
Goya frozen Fried Plantain Cups (tostones) for serving
One Hour Method for de-salting salt fish:
Add the salt fish to a pot of hot water. Let the water cover the fish. Place the pot on high heat and bring it to a boil. Let it boil for 25 minutes. Drain. Add a fresh batch of hot water. Cut up a whole lime or lemon into wedges and add to the pot and bring to a boil. Let it boil for 20 minutes. Drain, and when cool enough to handle, remove the bones and skin (if using bone-in). You are now ready to proceed with any recipe that is calling for that type of fish.
** Not all fish are the same, so keep that in mind when desalting salt fish. It should taste flavorful but not overly salty—but once the excess salt has been removed, it should still taste fresh.
Add oil to a medium skillet and heat over medium heat.
Add onions and sauté until translucent.
Add thyme and cook for 1 minute.
Add garlic, tomatoes, hot pepper, and salt to taste. Sauté for 1 to 2 minutes.
Add shredded salt fish, tossing to mix, and reduce heat to low and let cook for 5 to 7 minutes, tossing every 2 to 3 minutes.
Fold in green onions 1 minute before the dish is finished.
Remove from heat and serve hot or at room temperature.
Serve in fried plantain cups (tostones).