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Ackee and Saltfish

Ackee and Saltfish
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetiser, Main Course, Starter
Cuisine Caribbean

Ingredients
  

  • Can Ackee
  • 1/3 lbs Boned and Skinless Saltfish
  • 1 Sliced Medium Onion
  • 1 Fine chopped scotch bonnet
  • 2 Sprigs Fresh Thyme
  • 1 Cubed Medium Tomato
  • 1/2 tsp Black Pepper
  • 2 tsp Olive Oil
  • 2 Scallion
  • 1/4 Chopped Bell Pepper
  • 2 Cloves Garlic
  • 3/4 tsp Tomato Paste

Instructions
 

  • Begin by boiling the salted fish in a pot on high heat, then simmer for 15 minutes. If you want, you can soak the saltfish in cold water overnight before you begin boiling it.
  • Once you’re done boiling, drain the water, rinse the fish in cold water, and then squeeze it dry.
  • Next, open up the can of ackee, place everything in a strainer, and rinse with cold water.
  • Heat some olive oil in a pan, then sauté the thyme, scotch bonnet pepper, garlic, tomato and onions, and scallions together for a few minutes.
  • Add in the cod and tomato paste. Stir and simmer for an additional five minutes.
  • Add in the drained ackee, but do not stir since you don’t want the ackee to break into pieces.
  • Sprinkle with black pepper, and serve.

Notes

Ackee and Saltfish is very savory, yet salty, as the name of the dish implies. You can eat this dish at any time of the day. Ackee and Saltfish is commonly eaten with fried plantains, fried dumplings, and hard bread.