BreakfastMain Course

Ackee and Saltfish

Name: Ackee and Saltfish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: caribbean, jamaican
Ingredients: 400 g salt cod boneless, skinless; 540 g ackee canned, drained; 1 pcs yellow onion chopped; 1 pcs bell pepper chopped; 0.5 pcs scotch bonnet pepper minced, seeds removed (optional); 2 clove garlic minced; 1 pcs tomato diced; 1 tsp thyme dried; 0.5 tsp black pepper freshly ground; 2 tbsp vegetable oil; 2 pcs scallion sliced

A classic Jamaican breakfast, ackee and saltfish combines the unique buttery texture of ackee fruit with savory flaked salt cod. This hearty and flavorful dish is often served with fried dumplings or roasted breadfruit.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gsalt cod, boneless, skinless
540 gackee, canned, drained
1 pcsyellow onion, chopped
1 pcsbell pepper, chopped
0.5 pcsscotch bonnet pepper, minced, seeds removed(optional)
2 clovegarlic, minced
1 pcstomato, diced
1 tspthyme, dried
0.5 tspblack pepper, freshly ground
2 tbspvegetable oil

garnish

2 pcsscallion, sliced

Equipment

large skillet · large pot · cutting board · knife

The method

Step by step

1
Rinse the salt cod thoroughly under cold running water to remove excess salt.
About 1 min
2
Place the rinsed salt cod in a pot and cover with fresh cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the fish is tender and easily flakes.
About 20 min
Cook’s note: You may need to change the water once or twice during simmering to further desalt the fish, depending on its saltiness.
3
Drain the cooked salt cod, let it cool slightly, then flake it into small pieces, removing any remaining bones or skin.
About 5 min
4
Heat the vegetable oil in a large skillet or frying pan over medium heat.
About 1 min
5
Add the yellow onion and bell pepper to the pan and sauté for 3-5 minutes until softened.
About 5 min
6
Stir in the minced scotch bonnet pepper (if using) and garlic, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful when handling scotch bonnet peppers; wear gloves if sensitive.
7
Add the diced tomato, dried thyme, and black pepper to the pan. Cook for 2-3 minutes, allowing the tomatoes to soften.
About 3 min
8
Gently fold in the flaked salt cod and continue to cook for 2-3 minutes, allowing the flavors to meld.
About 3 min
Cook’s note: Avoid overmixing to keep the fish in nice flakes.
9
Carefully add the drained ackee to the pan. Cook gently for just 2-3 minutes, stirring minimally to prevent the ackee from breaking apart too much.
About 3 min
Cook’s note: Ackee is delicate; a light hand is best here.
10
Remove from heat and garnish with sliced scallion before serving hot.
About 1 min

Keep it good

Storage

Store leftover ackee and saltfish in an airtight container in the refrigerator.

Reheating

Gently reheat in a skillet over low heat or in the microwave until warmed through.