Ackee and Saltfish

Ackee and Saltfish, the national dish of Jamaica, is a beloved breakfast staple enjoyed throughout the Caribbean. This dish combines sautéed tomatoes, onions, sweet peppers, thyme, and scotch bonnet pepper with ackee and salted codfish. It's perfect for breakfast, lunch, dinner, or any time of day.

Prep Time15

Cook Time15

Total Time30

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

Cuisine: Jamaican

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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

Desalt Fish (Additional Methods Listed Above)

Fill a medium sized pot with water and bring to a boil. Rinse fish, cut into smaller pieces, and boil for about 10 to 15 mins. Drain then rinse in cold water. Taste a piece of the fish to gauge the saltiness. If it's to your liking, pick it apart into smaller bite-sized pieces and set aside. If it's too salty, repeat the process.

Prep Ackee

Remove ackee from can and drain off liquid using a strainer. Then, rinse with cool water, drain again then set aside. Optional, bring to a boil a pot of water. Add ackee, let sit for about 3 minutes or until ackee starts to float, then drain and set aside.

Ackee and Saltfish

Heat oil in a large skillet over medium high heat. Add the onion, bell peppers, tomatoes, thyme, scotch bonnet pepper and saute until tender crisp and aromatic, about 5 minutes.
Add the saltfish and continue to saute for about 2 minutes. Then, gently fold in ackee, being careful not to overmix as this will make the ackee break apart and become mushy. Cook until the ackee and saltfish are fully heated through. Season with black pepper to taste, and serve hot.

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