Jamaican Ackee and Saltfish
Tender ackee and flaky salt cod sautéed with tomatoes, peppers, onions, scallions, and thyme.
Equipment
- Medium saucepan
- Large skillet
- Colander
- Wooden spoon
Ingredients
Saltfish
- 1 lb salt cod desalted
- 2 cans ackee 15 oz cans, drained
Vegetables and Seasoning
- 2 tbsp neutral oil
- 1 medium yellow onion sliced
- 1 medium tomato diced
- 1/2 medium red bell pepper sliced
- 2 scallions scallions sliced
- 1 cloves garlic minced
- 1/2 tsp dried thyme
- 1 piece Scotch bonnet pepper seeded and minced, optional
- 1/2 tsp black pepper
To Serve
- 2 large ripe plantains sliced and fried
- 1 tbsp fresh lime juice
Instructions
Desalt the fish:
- Cover the salt cod with cold water and simmer for 10 minutes. Drain, taste, and repeat with fresh water if needed. Cool slightly, remove any bones, and flake the fish.
- Drain the ackee carefully and set it aside without breaking the pieces.
Build the base:
- Heat the oil in a large skillet. Sauté the onion and bell pepper until softened. Add the garlic, tomato, thyme, black pepper, and Scotch bonnet, then cook for 2 minutes.
- Add the flaked saltfish and toss gently until warmed through and coated in the vegetables.
Fold and serve:
- Gently fold in the ackee and scallions. Cook for 3 to 4 minutes, just until heated; do not over-stir.
- Finish with lime juice and serve with fried plantain and steamed greens.
Notes
- Desalt the cod to your preferred level before adding any extra salt.
- Fold the ackee gently to keep its texture intact.
- Use canned ackee from a reputable source and follow its preparation directions.
Nutrition
Calories: 480kcalCarbohydrates: 32gProtein: 35gFat: 24gSaturated Fat: 5gCholesterol: 80mgSodium: 890mgFiber: 6gSugar: 17g