Jamaican Ackee and Saltfish

Caribbean · 20 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 8 oz salted cod fillet
• 1 can (19 oz) canned ackee, drained
• 1 medium yellow onion
• 2 Roma tomato
• 1/2 Scotch bonnet pepper
• 3 stalks scallions
• 1 tsp fresh thyme
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

Method

1. Soak salted cod in cold water 15 minutes, then boil in fresh water 10 minutes to reduce salt; drain, cool, and flake, discarding skin and bones.
2. Heat oil in a skillet over medium heat and saute diced onion, sliced scallions, and thyme 3 minutes until soft.
3. Add diced tomato and minced Scotch bonnet; cook 3 minutes until tomato breaks down.
4. Stir in the flaked saltfish and cook 2 minutes to warm through.
5. Gently fold in drained ackee and black pepper, cooking 2 minutes so the ackee stays intact.
6. Remove from heat and serve hot with fried dumplings or boiled green banana.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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