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Posted: D&L Groceries Date: March 25, 2021

Ackee and Saltfish

ackee and saltfish
RatingDifficultyIntermediate

There is a reason why Ackee and saltfish is Jamaica's national dish! This beautiful and delicious dish makes the perfect breakfast or even dinner. The salty and firm fish perfectly complements the nutty taste of the ackee. Enjoy with some dumplings, fried plantain or breadfruit.

GRUBHUB
ORDER GROCERIES
Yields1 Serving
Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

 8 oz Salted Cod
 2 tbsp Vegetable Oil
 2 tbsp Yellow Onion
 2 tbsp Bell Pepper
 2 Garlic Clovesminced
 1 Small tomato diced
 1 Scallion
 AvocadoOptional
1

Rinse salted cod under cold running water. Transfer to a medium bowl and cover with fresh water.

2

Soak at room temperature for 1 hour.

3

Drain salt and transfer fish to a small saucepan, and cover with fresh water.

4

Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes.

5

Once the salted cod is cooked add seasoning then drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.

6

In a 12-inch skillet, heat oil over medium heat. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

7

Add the flaked salted cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.

8

Add tomato, scallion, and thyme, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.

9

Add ackee, stir gently to incorporate, make sure not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes.

10

Season with salt and pepper to taste, and serve immediately.

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Ingredients

 8 oz Salted Cod
 2 tbsp Vegetable Oil
 2 tbsp Yellow Onion
 2 tbsp Bell Pepper
 2 Garlic Clovesminced
 1 Small tomato diced
 1 Scallion
 AvocadoOptional

Directions

1

Rinse salted cod under cold running water. Transfer to a medium bowl and cover with fresh water.

2

Soak at room temperature for 1 hour.

3

Drain salt and transfer fish to a small saucepan, and cover with fresh water.

4

Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes.

5

Once the salted cod is cooked add seasoning then drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.

6

In a 12-inch skillet, heat oil over medium heat. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

7

Add the flaked salted cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.

8

Add tomato, scallion, and thyme, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.

9

Add ackee, stir gently to incorporate, make sure not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes.

10

Season with salt and pepper to taste, and serve immediately.

Ackee and Saltfish
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