Total time · 35 min
Jamaican Ackee and Saltfish
Saltfish and ackee stay in generous pieces in a Jamaican skillet with fresh aromatics.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~61 kcal per serving partial estimate
- Ingredient value
- ~$3.40 partial estimate; 6 of 8 ingredients estimated
Ingredients
- 450 g Desalted salt cod
- 1 can Drained canned ackee
- 1 piece Tomato
- 1 piece Red bell pepper
- 3 stalks Scallion
- 0.5 piece Scotch bonnet pepper
- 3 sprigs Fresh thyme
- 20 ml Canola oil
Directions
- 12 min
Simmer desalted cod briefly, drain, remove bones, and flake into large pieces.
- 10 min
Soften pepper, scallion, thyme, and chile in oil; add tomato and cook until soft. Continue cooking until the internal temperature reaches at least 158 °F (70 °C).
- 13 min
Gently fold in cod and drained ackee; heat without crushing the fruit and serve with bread or plantain.