Ackee And Saltfish | FoodieAtlas

Ingredients

For the Ackee and Saltfish:
1/2 pound (225g) saltfish (salted cod), soaked overnight and drained
1 can (19 oz / 540g) ackee (drained and rinsed, or fresh ackee if available)
2 tablespoons vegetable oil
1 large onion (diced)
1 bell pepper (diced)
2 cloves garlic (minced)
1-2 Scotch bonnet peppers (seeded and finely chopped, adjust to taste)
2 medium tomatoes (diced)
1 teaspoon dried thyme
1/2 teaspoon allspice (pimento)
Salt and black pepper (to taste)
2-3 green onions (chopped)
Fresh parsley (chopped, for garnish)

Instructions

Prepare the Saltfish

Rinse the saltfish under cold water. Place it in a large pot, cover with water, and bring to a boil.

Reduce heat and simmer for 15-20 minutes, or until the fish is tender.

Drain and let it cool. Remove any bones and skin, and flake the fish into bite-sized pieces.

Cook the Ackee and Saltfish

Heat the vegetable oil in a large skillet over medium heat.

Add the diced onion, bell pepper, and garlic. Cook until the onion is soft and translucent, about 5 minutes.

Stir in the Scotch bonnet peppers, diced tomatoes, dried thyme, and allspice. Cook for an additional 2 minutes.

Add the flaked saltfish to the skillet and stir to combine.

Gently fold in the ackee, being careful not to over-stir as it is delicate. Cook for 5-7 minutes, until the ackee is heated through and the flavors are well combined. Season with salt and black pepper to taste.

Finish and Serve

Stir in the chopped green onions.

Garnish with fresh parsley.