Ackee and Saltfish

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the salt cod thoroughly under cold running water to remove excess salt.

   Ongeveer 1 min

2. 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.

   Ongeveer 20 min

   Tip van de kok: You may need to change the water once or twice during simmering to further desalt the fish, depending on its saltiness.

3. 3

   Drain the cooked salt cod, let it cool slightly, then flake it into small pieces, removing any remaining bones or skin.

   Ongeveer 5 min

4. 4

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

   Ongeveer 1 min

5. 5

   Add the yellow onion and bell pepper to the pan and sauté for 3-5 minutes until softened.

   Ongeveer 5 min

6. 6

   Stir in the minced scotch bonnet pepper (if using) and garlic, cooking for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful when handling scotch bonnet peppers; wear gloves if sensitive.

7. 7

   Add the diced tomato, dried thyme, and black pepper to the pan. Cook for 2-3 minutes, allowing the tomatoes to soften.

   Ongeveer 3 min

8. 8

   Gently fold in the flaked salt cod and continue to cook for 2-3 minutes, allowing the flavors to meld.

   Ongeveer 3 min

   Tip van de kok: Avoid overmixing to keep the fish in nice flakes.

9. 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.

   Ongeveer 3 min

   Tip van de kok: Ackee is delicate; a light hand is best here.

10. 10

    Remove from heat and garnish with sliced scallion before serving hot.

    Ongeveer 1 min