Jamaican Ackee and Saltfish

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 40 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 4 oz salted cod fillet
• 1 can (19 oz) canned ackee, drained
• 1 medium yellow onion
• 1 Roma tomato
• 1 Scotch bonnet pepper
• 2 stalks scallions
• 1/2 tsp fresh thyme
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Method (tap to check — screen stays awake)

1. Cover the salted cod with fresh cold water, bring to a boil, and boil 20 minutes; taste a flake, and if still very salty, drain and boil 20 minutes more in fresh water (or desalinate ahead by soaking overnight in the fridge with a water change). 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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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