Traditional Bermudian Breakfast

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At this point, the tourism board should cut the von D's a check as we continually harp on about how special the island is to anyone who will listen. I first visited Bermuda for work in 2010. The second I stepped off the plane, I was completely smitten. Multiple dark n' stormys with lunch? Yes, please. Days spent swimming from boats to pink sand beaches? Magical. Fresh lobsters? Is this place real? Within months, I had made loads of friends (real forever friends) and had adopted it as my second/future home.

As I have been having severe separation anxiety, I decided to make traditional Bermy breakfast last weekend. Though it may seem to be a bizarre hodgepodge, the combo somehow works. You are supposed to use salted cod but I searched high and low and had to resort to fresh (it's just as good.. if not better). Enjoy!

 

RECIPE:
(serves 2)

1 lb cod filet
4 small potatoes, with skin
1 Tbsp olive oil
1 medium onion, thinly sliced
1 green pepper, thinly sliced
1 small can crushed tomatoes
handful cherry tomatoes, cut in half
salt and pepper, to taste
2 hard-boiled eggs
1 ripe banana
1 large Avocado

DIRECTIONS:

1. Boil potatoes until tender, set aside
2. Pan fry cod in olive oil. Season accordingly and set aside.
3. For the sauce, sweat onions. Add peppers and cherry tomatoes. Add the crushed tomatoes and let simmer for 10 minutes. (thin with a splash of water if necessary). Season with salt and pepper.
4. To serve, top fish with sauce and add the potatoes and slices of avocado, banana, and hard-boiled egg to the plate.

 

Posted on October 8, 2013 and filed under breakfast, world travel.