By: Caribbean Pot
June 4, 2026
- 1 lb fiddleheads cleaned and washed
- 1 medium red onion sliced thin
- 10-16 grape tomatoes halved
- 2 scallions chopped
- 1 cup sweet peppers diced
- 3/4 lb salted cod prepared and flaked
- 3/4 teaspoon sea salt divided
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 3 cloves garlic sliced thinly
- 2 bird’s eye peppers sliced thinly
- 3 sprigs thyme leaves only
- 1/2 lemon juiced
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