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Dombrés de Morue Salé (Salt Cod Dombres)

Dombrés de Morue Salé (Salt Cod Dombres) is a traditional Martinique recipe a classic stew of salt pork and carrots in a tomato base with dombré (flour dumplings). The full recipe is presented here and I hope you enjoy this classic Martinique version of: Salt Cod Dombres (Dombrés de Morue Salé).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+over-night soaking)

Serves:

6

Rating:

Tags : Herb RecipesVegetable RecipesMartinique Recipes

Dombrés are flour dumpings from the "sister island" Guadeloupe (another French island in the Caribbean) and would have arrived in Martinique subsequently. It was the Dutch Jews who fled from Brazil who cooked them on the island. Little by little, they incorporated it into different elements to such an extent that we find them today in shrimp, red beans, lentils or cod like here. Note that the dombrés are actually the dumplings which form a main component of the dish.

To desalt cod, put it in a colander in a container with water. The cod will thus get rid of the salt in the water container below the colander. You discard the water and replace with fresh 3 to 4 times afterwards.

The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.

Ingredients:

500g of salt cod
1kg of plain (all-purpose) flour
2 tbsp of oil
Salt and freshly-ground black Pepper
2 tomatoes, blanched, peeled and chopped
Tomato purée
1 onion, chopped finely
2 cive, finely chopped
1 garlic clove, finely chopped
4 tbsp Parsley, chopped
3 tsp of ground allspice
2 tbsp Chives, snipped or chopped
2 carrots, scraped and cut into chunks
1 chilli, chopped (I used a habanero)

Method:

The day before, de-salt your salt cod by letting it soak in water and changing the water 3 to 4 times a day.

Place a pot (I used a cast iron casserole [Dutch oven]) over medium heat. Add the oil and use to fry the onion for about 8 minutes, until golden. At this point stir in the tomato pieces.

Season to taste with salt and black pepper then add the tomato purée, cive, allspice and chives, stirring to combine. Once the mixture comes to a simmer add the carrots along with enough water to just cover the ingredients.

Bring to a simmer, then add the garlic and the flaked cod.

Sift the flour into a bowl, mix in three good pinches of salt then form a well in the centre, add 500ml water and bring the ingredients together as a dough. Knead the dough until it is solid and firm. If necessary add water or flour so that the mixture is of the right consistency.

Tear pieces off the dough, shape into balls the size of two marbles and carefully drop into the dombrés.

Add the chilli pieces, return to a simmer and cook for 30 minutes, stirring constantly.

Take off the heat, turn into a warmed serving dish stir in the parsley and bring to the table.