Ackee with salted fish

Votes: 5

Time: 2 hours 30 minutes
Complexity: average
Servings: 4

Ackee with saltfish is a traditional Jamaican breakfast. Ackee (canned in this recipe) is simmered with onions, bell peppers, and salt cod fillet. Before adding to the pan, the salt cod is soaked in hot water for several hours to mellow its flavor. Herbs and spices include garlic, a sprig of fresh thyme, paprika, black pepper, and a fiery Caribbean Scotch bonnet pepper, an essential ingredient in any Jamaican dish. Ackee with saltfish is usually served with a side dish—rice or potatoes—or simply with bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g salted cod fillet
0.5 cups vegetable oil
4 cloves garlic, finely chopped
1 sprig of fresh thyme
2 onions, thinly sliced
4 green onions, chopped
1 cup thinly sliced sweet peppers of various colors (red, orange, yellow, green)
1/4 Scotch bonnet pepper, finely chopped (remove seeds)
1 can (560 g) canned ackee, drained
1 teaspoon freshly ground black pepper
1 teaspoon paprika

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Rinse the salt off the salted cod in cold water and soak the fish in hot water for 1 hour. Then drain and replace with fresh hot water for another hour. The fish will soak for a total of 2 hours.
Heat the vegetable oil in a medium skillet over medium heat, then add the minced garlic and cook for 30 seconds. Add the thyme sprig and cook for 30 seconds. Add the onion, green onion, bell pepper, and Scotch bonnet and cook for another 5 minutes. Stir to combine.

Add the prepared cod to the pan and simmer for 5 minutes, stirring as needed. Add the ackee to the pan and simmer for another 2 minutes. Season with black pepper and turn off the heat. Sprinkle the finished dish with paprika.

Author of the recipe - Ouida Bradshaw, a professional chef and founder of a family-run restaurant in Nashville, Tennessee, based on Jamaican food standards, also produces Hindu-inspired ready-to-eat meals for Rastafarians.

Categories:

recipe / Pan / Breakfast / Main courses / Vegetables and mushrooms / Fish and seafood / Appetizers / Fish appetizers / Caribbean cuisine / Jamaican cuisine

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