Ackee and Salted Codfish (Saltfish)
- 1/2 pound salted codfish
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bunch scallions, diced
- 1 teaspoon garlic, chopped
- 1 sprig thyme
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 habanero pepper, chopped
- 1/2 pound cooked ackee*
- Salt and freshly ground black pepper
*Chef's Note: Ackee must be ripe, it is poisonous before it opens to its ripened stage. Ackee can also be bought canned.
Soak salted codfish in water for 1 hour to release salt. In a medium saucepot, with enough water to cover the salted codfish, boil for 15 minutes. Strain, remove any bones, and let cool. Set aside.
In a large pan with olive oil, saute onion, scallions, and garlic until onions are translucent. Add salted codfish and saute for an additional 5 minutes. Add thyme and peppers. Then add ackee and saute for 3 to 5 minutes. Serve.
Recipe courtesy Walter Staib, Beaches and Sandals Resort, Jamaica