JAMAICA’S ACKEE & SALTFISH

Apr 12, 2020All Recipes

#ackeeandsalfish #ackee #saltfish #jamaicanfood #dininginparadise

Ackee & Saltfish

Jamaica’s national dish is usually served up for breakfast or lunch as an appetizer with fried dumplings, and plantains. I enjoy this salutary meal for dinner as well, over steamed rice accompanied with sautéed callaloo.

Serves 4 portions

INGREDIENTS

2 slices bacon, cooked, crumbled

½ sweet onion diced

1/2 Scotch Bonnet pepper, diced (optional)

4 green onions, thinly sliced on the diagonal

2 cloves garlic, diced

1 cup (250 g) BM diced tomatoes

1 cup (250 mL) salted cod, boned

3 cups (750 mL) ackee, canned

1 Tbsp (15 mL) fresh thyme leaves

Salt and black pepper (optional)

¼ cup (60 ml) curly parsley as garnish

1. Soak the salted cod in cold water for 15 minutes, drain and add to a 1-quart saucepan with water to cover. Place over medium-high heat and bring to a boil. Remove from heat, drain and rinse under cool running water. Break the fish into flakes with a fork or by hand.

2. Place a large skillet over medium heat with 2 Tablespoons of olive oil, add the onions, chili, green onions and cook for 3 minutes, add tomatoes and cook for an additional 3 minutes.

3. Add the cod, cook for 3-5 minutes, add ackee, thyme and continue cooking for an additional 3-5 minutes. Stir gently, season to taste if necessary and serve at once.

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