Ackee and Saltfish

🧂 Ingredients

• 450 g Salt cod (bacalhau)(Look for thick, firm pieces. Requires desalting.)
• 540 g Canned ackee(Drained. Handle gently to avoid breaking the fruit.)
• 1 Scotch bonnet pepper(Whole, for infusing flavor without excessive heat. Puncture with a knife if you desire more spice.)
• 1 medium Yellow onion(Finely chopped.)
• 1 Bell pepper(Any color (green, red, or yellow), finely chopped.)
• 1 Ripe tomato(Medium, seeded and finely chopped.)
• 3 sprigs Fresh thyme(Leaves stripped from stems.)
• 2 cloves Garlic(Minced (optional, but recommended).)
• 2-3 tablespoons Vegetable oil or olive oil
• 1/2 teaspoon Black pepper(Freshly ground, or to taste.)
• as needed Water(For boiling and soaking.)

👨‍🍳 Instructions

1. 1

   Prepare the Salt Cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Soak in the refrigerator for at least 12 hours, or up to 24 hours, changing the water 3-4 times to remove excess salt. After soaking, drain the cod, cover with fresh water, and bring to a boil in a pot. Simmer for about 20 minutes until the fish is tender and flakes easily. Drain the cod, let it cool slightly, then remove any skin and bones. Flake the fish into bite-sized pieces.

   ⏱️ 12-24 hours (soaking) + 20 minutes (boiling)
2. 2

   Prepare the Aromatics: Heat the oil in a large skillet or frying pan over medium heat (around 175°C / 350°F). Add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the chopped tomato and minced garlic (if using), and cook for another 3-5 minutes until the tomatoes have broken down slightly.

   ⏱️ 10 minutes
3. 3

   Combine and Cook: Add the flaked salt cod and thyme leaves to the skillet with the sautéed vegetables. Stir gently to combine. Cook for about 5 minutes, allowing the flavors to meld. Carefully add the drained ackee to the skillet. Gently fold the ackee into the mixture using a spatula, being careful not to break the delicate fruit. Add the whole Scotch bonnet pepper (pierced if you want more heat) and freshly ground black pepper. Continue to cook gently for another 5-7 minutes, stirring occasionally, until the ackee is heated through and has a creamy consistency. Taste and adjust seasoning if necessary.

   ⏱️ 10-12 minutes
4. 4

   Serve: Remove the whole Scotch bonnet pepper before serving. Ackee and saltfish is traditionally served hot. Remove the whole Scotch bonnet pepper before serving. It is best enjoyed immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Handle the canned ackee with extreme care; it's very delicate and can easily break apart. Use a gentle folding motion rather than vigorous stirring.
• ✓The whole Scotch bonnet pepper infuses a subtle, fruity aroma without making the dish overly spicy. If you prefer more heat, you can finely mince a small piece of the pepper and add it, or pierce the whole pepper multiple times.
• ✓For a more authentic experience, serve with Jamaican fried dumplings, boiled green bananas, or fried plantains.
• ✓Ensure all bones and skin are removed from the salt cod after flaking for a pleasant eating experience.

🔄 Variations

• Add sautéed callaloo (Jamaican spinach) or other leafy greens like spinach or kale during the last few minutes of cooking.
• If fresh ackee is available, it can be used. It typically requires boiling or steaming before being added to the dish.
• Some recipes include a splash of cream or coconut milk for added richness.

🥗 Nutrition

Per serving