Saltfish "Run Down" Recipe

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Saltfish rundown is a classic Caribbean dish made with salted cod simmered in seasoned coconut milk with ochro, tomatoes, peppers, and aromatics. Serve it with dumplings or ground provisions to soak up all that coconut sauce.

If you’ve never had rundown before, get ready for a sweet-hand situation. I’m talking about the kind of dish that makes you suck your fingers and hum with every bite. Saltfish cooked down in creamy, coconutty goodness with ochro, tomatoes, peppers, and plenty of flavor? Yes please.

This is one of those meals that brings joy from start to finish. Fun to cook, even better to eat.

Table of Contents

What is “rundown”

Great question. Honestly… I don’t know who named it, and the stories I’ve heard? No receipts. But what I can tell you is that rundown is a Jamaican dish made by cooking fish in seasoned coconut milk until the sauce cooks down and thickens. You may also hear it called “run down” or “dip and fall back.”

This saltfish version is made with ochro, tomatoes, peppers, and aromatics and is usually served with boiled dumplings or ground provisions like yam, green banana, or cassava.

In Trinidad and Tobago, we make curry saltfish, which may look similar but uses more curry and is a different dish.

Prepping the saltfish

Before making the rundown, you need to remove some of the excess salt from the saltfish. The goal isn’t to remove all of it. You want enough left to season the fish without overpowering the dish.

I use the soak-out method. Soak the saltfish in a bowl of water for about 20 minutes, discard the water, then repeat. Taste a small piece between soaks and, if it’s still too salty, soak it again for another 15 to 20 minutes.

Once it’s where you want it, drain the saltfish, remove any bones, and break it into smaller pieces.

Want to know more about saltfish and the different ways to desalt it? Head over to my full guide on how to desalt saltfish.

How to make saltfish rundown

Ingredients

Saltfish: Salted cod, soaked to remove the excess salt and broken into pieces.
Coconut milk: Homemade or canned. Here’s how to make your own.
Aromatics and seasonings: Onion, scallions, garlic, thyme, curry powder, pimento seeds, and black pepper build the flavor of the coconut sauce.
Vegetables: Ochro, tomatoes, and yellow bell pepper add texture, flavor, and plenty of color to the rundown.
Scotch bonnet: Keep it whole for the flavor without too much heat.
Oil: For sautéing the garlic and curry powder.

Instructions

Desalt the saltfish. Soak it in water for about 20 minutes, discard the water, and repeat. Taste between soaks and continue until it’s at the salt level you want. Drain, remove any bones, and break the fish into smaller pieces.
Start the coconut base. Heat the oil in a heavy-bottomed pan over medium heat. Add the garlic and curry powder and sauté for about 30 seconds, being careful not to burn the curry.
Cook the aromatics and ochro. Pour in the coconut milk and bring it to a boil. Add the scallions, thyme, onion, whole Scotch bonnet, pimento seeds, and sliced ochro. Simmer until the ochro starts to get tender and the coconut milk begins to thicken.
Add the vegetables. Stir in the yellow bell pepper and black pepper, followed by the tomatoes. Cook until the tomatoes begin to soften.
Add the saltfish. Stir in the prepared saltfish and simmer for about 10 minutes. If the rundown gets thicker than you like, add a splash of water.
Rest and serve. Remove from the heat and let it sit for about 10 minutes before serving.

What to serve with run down

This dish was made for dumplings. Whether it’s plain flour dumplings or my favorite cornmeal dumplings, you need something to soak up all that coconut sauce.

You can also serve saltfish rundown with boiled yam, green banana, cassava (yuca), plantain, or breadfruit. Basically, give me a good ground provision and some sauce, and I’m happy.

Frequently Asked Questions

How spicy is saltfish rundown?

Not very spicy if you leave the Scotch bonnet whole. It adds flavor without releasing all of the heat into the sauce. Keep an eye on it while cooking so it doesn’t burst.

How do I store and reheat saltfish rundown?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.

Can you freeze saltfish rundown?

Yes, although the coconut milk sauce may change slightly in texture after freezing. Thaw it in the refrigerator and reheat gently, adding a little water or coconut milk if needed.

Final Thoughts

If you made and loved this saltfish rundown, let me know in the comments! Leave a star rating on the recipe card, tag your plate on IG with #TBGEats, or send me a pic… I live for those.

Craving more Caribbean coconut dishes? Check out:

Recipe

Renee Robley