Ackee and Saltfish

Ackee and Saltfish is Jamaica’s national dish made with flaked salted cod, buttery ackee, and sautéed peppers, onions, and thyme. This quick, savoury recipe is loved any time of day, from breakfast to dinner!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast & Brunch, Lunch, Main Dishes & Entrees

Cuisine: Jamaican

Servings: servings

Author: Taneisha Morris

Equipment

1 Large Skillet
1 Fine Strainer
1 Wooden Spoon

Ingredients

1 440ml Can Ackee drained
1 lb Salted Cod Fish saltfish
1/2 med Onion julienned
1/4 Orange Bell Pepper julienned
1/4 Red Bell Pepper julienned
1 sm Tomato sliced into thin wedges
3 sprigs Fresh Thyme
1 Scotch Bonnet Pepper
1/4 tsp Black Pepper more or less to taste
2 tbsp Vegetable Oil

Instructions

Rinse, then boil the salted codfish for 10 minutes to remove excess salt. Repeat process for as many times as needed, then drain, cool, flake, and set aside.
If using canned ackee, drain the liquid from the can using a strainer, then give it a quick rinse with cool water. You can also give it a brief parboil for 2–3 minutes. This helps it hold its shape during the cooking process. Drain and set aside.
Heat oil in a skillet over medium heat. Add onion, bell peppers, Scotch bonnet pepper, tomato, and thyme. Cook until fragrant and slightly softened.
Stir in the saltfish and cook for 2–3 minutes, allowing flavours to combine.
Gently add the ackee and black pepper. Stir carefully to avoid breaking the ackee. Cook for another 3–5 minutes or until warmed through. Adjust seasoning if needed, then serve hot and enjoy

Notes

Maintaining Ackee Texture - be sure to add the ackee at after all other ingredients are in the pot, to retain some shape and texture.

Type of Codfish – I recommend using boneless, salted codfish.

Desalting Saltfish – when boiling the salt out of the fish foam will appear on the top of the water. Pay close attention, and you may want to lower your heat to prevent the water from boiling over.

Nutrition