Ackee and Saltfish

Name: Ackee and Saltfish
Total time: 540 min
Yield: 4
Ingredients: 8 oz salt cod; 19 oz ackee (canned, drained); 2 tbsp vegetable oil; 1 unit onion (thinly sliced); 1 unit bell pepper (thinly sliced); 1 unit tomato (chopped); 2 unit scallion (sliced); 2 clove garlic (minced); 1 unit Scotch bonnet chile (finely chopped); 4 sprig thyme; ½ tsp black pepper

Meat & Seafood · Latin American & Caribbean

11 ingredients · 540 minutes · 4 servings

Cook Now

94kcal1.3g protein7g fat7.8g carbs*

Contains fish

Restrictions

ContainsfishIt is in an ingredient you cannot leave out.

Diets

PescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

8 oz	salt cod
19 oz	ackee (canned, drained)
2 tbsp	vegetable oil
1 unit	onion (thinly sliced)
1 unit	bell pepper (thinly sliced)
1 unit	tomato (chopped)
2 unit	scallion (sliced)
2 clove	garlic (minced)
1 unit	Scotch bonnet chile (finely chopped)
4 sprig	thyme
½ tsp	black pepper

Steps

prep480 min
refrigerated, covered in cold water
Soak the salt cod, changing the water once or twice. Desalting is an ingredient-preparation step, not seasoning removal by guesswork; the fish should finish savory enough to season the dish without dominating it.
simmer10 min
bare simmer
Drain the soaked cod, cover with fresh water, and simmer until it flakes easily. Taste a small piece before proceeding; if it is still aggressively salty, change the water and simmer a few minutes more.
prep3 min
cool enough to handle
Drain the cod, remove any skin or bones, and flake it into large pieces. Keep the flakes substantial because they will break a little during the final fold.
mix8 min
medium heat
Heat the oil, then cook onion, bell pepper, tomato, scallion, garlic, Scotch bonnet, and thyme until the onion is soft and the tomato begins to collapse. Stop before browning hard; the aromatics should become sweet and fragrant, not dry.
mix3 min
medium-low heat
Fold in the flaked cod and black pepper and let the fish pick up the aromatic oil. Taste now before considering any salt; properly desalted cod usually provides enough.
mix2 min
low heat, very gently
Add the drained ackee and turn it through the fish only until hot. Use broad folds rather than stirring: overworking turns the soft lobes into a paste and erases the dish's defining texture.