Ackee and Cod Stewart Loaf (Ackee-Saltfish-Codfish-Bacalao Loaf)
- 1/2 pound dried codfish (saltfish/ bacalao)
- Olive oil spray
- 3/4 (19-ounce) can ackees, drained
- 1/4 cup mayonnaise
- 1 scallion, greens only, chopped
- 3/4 (3.52-ounce) packet Spanish seasoning without annato (recommended: Sazon Goya sin Achiote)
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- Lime powder (recommended: True Lime Natural Crystallized Lime), or lime zest
- Freshly ground black pepper
- 1/8 teaspoon Scotch bonnet or sriracha hot sauce
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Soak the cod in water the night before in the refrigerator. On the day you plan to prepare the dish, change the water and soak again for about 2 hours.
Preheat the oven to 350 degrees F. Spray 9 mini loaf pans with olive oil spray.
Fill a medium saucepan with water and bring to a boil. Add the fish and boil for 20 minutes to remove any bones. Allow to cool.
In a separate bowl, mix the fish, ackees, mayonnaise, and scallions. Using the various seasonings, incorporate into the mixture according to your taste. Add the breadcrumbs a little at a time, tasting as you do this to make sure you don't lose the flavor of the fish or the ackees.
Once you achieve the flavor that suits you, add the hot sauce. Once again, use caution when adding hot sauce so you don't make the fish too spicy.
Evenly divide and press the fish mixture into each loaf pan and bake in the oven for 20 minutes, or until browned.
Remove the loaves from the oven. Put a cutting board on top of each loaf pan and flip. Repeat with remaining loaf pans. Serve.
Recipe courtesy Manoushka Guerrier, 2010