Ackee and Saltfish
Servings 4
Ingredients
- 1 pound boneless salted cod*
- 2 tablespoons coconut oil
- 1 large onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1/2 Scotch bonnet or habanero pepper seeded and minced
- 3 cloves garlic minced
- 3 scallions sliced
- 2 teaspoons fresh thyme
- 1 large tomato seeded and chopped
- 1 (20 ounce) can ackee drained and rinsed
- black pepper
Instructions
- Rinse the saltfish well, then add it to a pot and cover with a few inches of cold water. Boil for 20 minutes, then drain and rinse the fish again and flake with a fork.
- Heat the coconut oil in a large skillet over medium high heat. Add the onion, peppers, garlic, scallions, and thyme. Saute until the onions and peppers are tender, about 5 minutes.
- Add the saltfish and tomato to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stir in the ackee along with some black pepper to taste. Cook until the ackee is heat through, about 3-4 minutes.
- Serve with roasted breadfruit and fried plantains. Enjoy!
Notes
*If you can't find salted cod, just substitute with regular boneless cod filets. Poach the fillets in water for 8-10 minutes until they flake easily with a fork, then proceed as directed, adding 1/2 teaspoon of sea salt at step 3.