Ackee & Saltfish
This tasty traditional Jamaican dish is not only popular and tasty, but is also the island’s national dish.
Print
Ingredients
1 lb. salted cod fish or salt pollock
1 to 2 cans of ackee
1 small onion chopped
scotch bonnet pepper, to taste
few sprig of thyme
small green bell pepper ( optional)
red bell pepper ( optional)
yellow bell pepper ( optional)
black pepper ( sprinkle)
1/4 cup oil
Directions
- in a sauce pan, boil salted fish and drain the water after it has come to a boil.
- add fresh water and repeat step 1. you will need to do this for about 2 to 3 times to remove the salt from the fish.
- if you use the bone in fish, remove the skin and bone after the fish has cooled. give it a final rinse and set aside.
- chop all the veggies and add to heat oil in a frying pan.
- sauté veggies for a few minutes, then add in the prepared cod or pollock.
- Drain the ackee from the brine and add to the fish mixture. I use 2 cans because i like more ackee than fish, but you can use one can depending on your preference.
- Sprinkle with black pepper and serve with your favorite side.