Ackee and Saltfish
Canned ackee gently folded with cooked salt cod, sweet peppers, onion, thyme, and Scotch bonnet. Using commercially canned ackee avoids the hazards associated with improperly prepared fresh ackee.
Prep
8h 20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 300gSalted Cod (soaked overnight and rinsed)
Soaking
- 1.5lWater (cold)
- 1.5lWater
Relish
- 400gAckee (canned, rinsed and drained)
- 30mlVegetable Oil
- 150gOnion (thinly sliced)
- 180gTomato (chopped)
- 120gGreen Bell Pepper (thinly sliced)
- 40gScallion (chopped)
- 10gGarlic (minced)
- 1pcsScotch Bonnet Chili (finely chopped)
- 5gFresh Thyme
- 2gBlack Pepper
- 20mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the salted cod in a nonreactive container, cover it with the cold water, and refrigerate overnight. Drain and rinse well.
- 02
Transfer the salted cod to a saucepan, add the fresh water, and bring to a gentle simmer. Cook until the fish flakes easily, then drain, remove any skin or bones, and flake it.
- 03
Heat the vegetable oil in a wide pan over medium heat. Add the onion, green bell pepper, scallion, fresh thyme, scotch bonnet chili, and garlic and cook until softened.
- 04
Add the tomato and cook until it begins to break down, then fold in the flaked salted cod.
- 05
Gently add the canned ackee and black pepper. Fold carefully until heated through without breaking up the ackee.
- 06
Finish with the lime juice and serve hot.
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