Run Down

Chris De La Rosa’s rundown cooks prepared salted cod, peppers, onion, scallion and thyme in coconut milk. His Jamaican saltfish version belongs to the wider rundown family, for which he also describes mackerel as another fish choice.

The recipe starts with salted cod already soaked, boiled and drained. The vegetables and herbs are prepared for cooking, and food gloves are used when handling the selected Scotch bonnet.

Olive oil heats in a wide pan and the prepared cod cooks in it. Green and red bell peppers, Scotch bonnet, onion, scallion, thyme and black pepper follow, with the optional pimento berries. These ingredients are stirred together as they cook.

Canned coconut milk is poured in and allowed to simmer. The salt is checked and can be adjusted if needed.

Gentle cooking reduces the coconut milk into a thick gravy around the fish and vegetables. Chris presents the finished rundown as a versatile dish to serve with a chosen starch accompaniment.