#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
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.