Ackee and Salt Fish is a very famous and traditional Jamaican dish. It’s a great crowd-pleaser, very colourful and tastes fantastic. Serves 6.
450g Salt cod
2 tbsp Olive oil
1 Onion minced
2 Garlic cloves minced
8oz Tomatoes skinned & chopped
1 Small scotch bonnet pepper, de seeded and chopped
1 tbsp Freshly chopped thyme
4 Spring onions chopped
¼ tsp Black pepper
1 Can Ackee, drained
- Place cod in a bowl of cold water in juice of lemon and soak for 24 hours. Change water & lemon 2-3 times to remove saltiness.
- After 24 hours, remove and drain water. Place in a bowl, add boiling water and leave to steep for 15 minutes.
- Drain, remove, skin and de-bone the fish, then flake.
- In a saucepan, place oil and butter on a medium heat, gently sauté onions and garlic for 5 minutes without browning.
- Add tomatoes, scotch bonnet peppers and continue to sauté for 3-5 minutes.
- Add salt fish, thyme, spring onions and simmer for 5 minutes and adjust seasoning.
- Add drained ackee and allow this to warm through, but not boil. Then serve with fried dumplings.
Taken from our first book Tan Rosie Caribbean Supper Club Recipe Book OUT NOW