Recipe courtesy of Manouschka Guerrier
Recipe courtesy of Manouschka Guerrier
Episode:
Whole Lotta Loaf
Ackee and Cod Stewart Loaf (Ackee-Saltfish-Codfish-Bacalao Loaf)
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- Level: Intermediate
- Total: 14 hr 50 min
- Prep: 30 min
- Inactive: 14 hr
- Cook: 20 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 128
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 56 mg
- Level: Intermediate
- Total: 14 hr 50 min
- Prep: 30 min
- Inactive: 14 hr
- Cook: 20 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 128
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 56 mg
Ingredients
Directions
- 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.
