Recipe courtesy of Walter Staib

Ackee and Salted Codfish (Saltfish)

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.

Cook’s Note

*Ackee must be ripe, it is poisonous before it opens to its ripened stage. Ackee can also be bought canned.

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