Ackee Saltfish Recipe
This traditional Jamaican Ackee Saltfish recipe combines rehydrated salt cod with tender ackee fruit, sautéed onions, peppers, and aromatic spices. It's a flavorful and hearty dish, typically served for breakfast or brunch, offering a unique blend of savory and mildly sweet notes with a hint of spice.
Equipment
- 1 Large Pot For desalting and boiling salt cod
- 1 Large skillet or frying pan For sautéing vegetables and combining ingredients
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander For draining salt cod and ackee
Ingredients
Main
- 1 can of ackee drained
- 1/2 lb boneless salt cod
- 2 onions sliced
- Garlic not traditional but i like it
- 1/2 teas spoon of dry thyme or a few sprigs of fresh
- 1/4 scotch bonnet pepper skin finely chopped up
- 1 tomato chopped
- 1 green pepper
- 1 red pepper
- All purpose seasoning optional
- Oil to cook
Instructions
- Begin by desalting the boneless salt cod. Place it in a pot, cover with cold water, bring to a boil, then drain. Repeat this process at least twice, or ideally soak overnight with several water changes, to remove excess salt.
- Once desalted, flake the cooked salt cod into small pieces, ensuring no bones remain. Set aside.
- Drain the canned ackee carefully and set it aside; it is very delicate.
- Prepare your vegetables: slice the onions, chop the tomato, green pepper, and red pepper. Finely chop the Scotch bonnet pepper and garlic (if using), being cautious with the Scotch bonnet.
- Heat oil in a large skillet or frying pan over medium heat.
- Add the sliced onions, chopped green and red peppers, garlic (if using), and Scotch bonnet to the hot oil. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Stir in the chopped tomato and dry thyme (or fresh sprigs) and continue to cook for another 2-3 minutes until the tomato breaks down slightly.
- Add the flaked salt cod to the skillet and mix well with the sautéed vegetables.
- Gently fold in the drained ackee. Be very gentle to avoid mashing the ackee, cooking only until it is heated through, about 2-3 minutes.
- Taste and adjust seasoning with all-purpose seasoning if desired, considering the inherent saltiness of the fish. Serve immediately.
Notes
Proper desalting of the salt cod is paramount; soak overnight with multiple water changes to avoid excessive salinity. Ackee is delicate; add it gently at the very end and stir minimally to prevent it from breaking down. For the Scotch Bonnet, finely chop a small amount and adjust to your spice preference, remembering a little goes a long way. The addition of garlic, while not traditional, enhances the aromatic depth. Ensure vegetables are sautéed until tender-crisp to provide texture contrast. Taste and adjust seasoning before serving, as the salt cod can vary in residual saltiness.