Ackee and Saltfish Recipe, Authentic Jamaican Breakfast, Dishes

Ackee and Saltfish Recipe

By admin • July 9, 2009

INGREDIENTS

1/2 lb dried salted fish, such as cod

6 slices thick-cut bacon

4T butter or coconut oil

3 large onions, chopped

1/2 tsp cayenne

4 cloves garlic, minced

1 green bell pepper, cut into strips

2 sprigs thyme

6 green onions, finely chopped

1/4 hot red pepper, such as scotch bonnet, finely chopped

1/4 tsp ground allspice

1 (28oz) can whole tomatoes, broken with your hands

2 (18oz) cans ackee, drained

salt and pepper

PREPERATION

In a bowl of cold water, soak fish at least 8 hours, or overnight, changing the water at least twice.
Drain and transfer fish to a saucepan (discard soaking water)
Cover the fish with fresh cold water by 1 inch and bring to a boil over high heat.
Reduce the heat to a simmer and cook for 15 minutes.
Drain and set fish aside to cool.
When cool enough to handle, remove and discard any bones or skin and flake the fish into small pieces. Set aside.
In a large skillet, cook the bacon over medium heat until very crispy and all the fat is rendered.
Put the bacon on paper towels and set aside.
Pour off most of the fat and add butter to the skillet
Add onions, cayenne, garlic, bell peppers, thyme, green onions, red pepper and allspice, and cook until the vegetables are tender but not browned, about 4-6 minutes.
Add tomatoes, fish, and drained ackee and cook, stirring occasionally, about 30 minutes.