Saltfish and Ackee

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Indulge in the national dish of Jamaica with this delectable Saltfish and Ackee recipe. Packed with a blend of robust flavors and soft textures, it's a Caribbean favorite.

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings servings

Calories 451kcal

Author Jocelyn Delk Adams

Ingredients

8 oz salted cod boned and skinned
2 tbsp vegetable oil
1/2 cup yellow onion diced small
1/2 cup bell pepper diced small
1/2 scotch bonnet pepper stemmed, seeded and minced
2 garlic cloves minced
1/2 tsp dried thyme leaves or 1 tbsp fresh
1/2 tsp smoked paprika
1/2 cup tomato diced small
2 scallions minced and divided
19 oz ackee can drained
kosher salt to taste
black pepper to taste

Instructions

Begin by rinsing the cod under cold water to remove any visible salt. Soak the cod in a bowl of cold water for an hour, refreshing the water every 15 minutes. After soaking, transfer the cod to a small saucepan, cover with fresh water and a lid, and bring to a boil. Drain and repeat the process, boiling again until the fish flakes easily. Use two forks to break the cod into small pieces and set it aside.
In a large nonstick skillet, warm oil over medium heat. Sauté onion, scallion whites and light greens, bell pepper, and Scotch bonnet pepper until they soften and become translucent, about 6 minutes. Stir in garlic, thyme, and paprika and cook for 2 more minutes.
Add the prepared cod to the skillet, cooking for about 3 minutes. Follow with tomatoes, cooking until the vegetables are tender, roughly 2 minutes.
Finally, gently fold in the ackee and heat for about 2 minutes, taking care not to overmix. Turn off the heat, mix in the dark greens of the scallions, and season with salt and pepper. Serve hot with rice and peas or plantains.

Notes

Tips for making the best Ackee and Saltfish

For the best experience when creating this dish, follow these top tips:

Desalting the Saltfish: Ensure the saltfish is adequately soaked and boiled to remove excess salt. Taste it before adding to the dish to make sure it's not overly salty.

Freshness Matters: Use fresh ackee when possible. If using canned ackee, ensure it's from a reputable brand to guarantee quality.

Heat Caution: Scotch bonnet peppers are very spicy. While they impart authentic flavor, you might want to adjust the quantity based on your heat tolerance. And always remember to wash your hands after handling them!

Ackee Handling: Ackee can turn mushy if over-stirred. Gently fold it into the dish to maintain its soft, distinct pieces.

Nutrition