Smoked Herring and Pepper Sauté
A Weeknight Shortcut Inspired by the Comforting Flavors of Bacalao
If you grew up eating Caribbean food, smoked herring probably isn’t anything new. But if you’ve ever skipped making it because you didn’t feel like cleaning, deboning, or soaking fish, this recipe is for you.
This isn’t traditional bacalao (salt cod), and it isn’t meant to replace it. Instead, it’s my weeknight shortcut that captures those same rich, smoky, comforting flavors using canned kipper snacks, also known as boneless smoked herring.
The best part? You simply open the can, drain it, and pour it into the pan.
Living in Kentucky has taught me to get creative with substitutions while still honoring the foods I grew up loving in my Afro-Panamanian family. Some ingredients are harder to find, but that doesn’t mean you have to give up the flavors that feel like home. Sometimes a thoughtful shortcut is exactly what gets a comforting meal on the table.
This smoky sauté comes together with sweet bell peppers, onions, tomatoes, fresh thyme, tomato paste, and a whole Scotch bonnet for gentle heat and incredible flavor. I love serving it tucked inside warm Guyanese bakes, but it’s just as delicious with hojaldres, rice, fried plantains, or even by itself.
Whether you’re already a fan of smoked herring, looking for a new tinned fish recipe, or simply searching for an easy Caribbean-inspired dinner, I hope this recipe brings a little joy to your table.
