Recipe courtesy of Walter Staib
Ackee and Salted Codfish (Saltfish)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 12
- Cholesterol
- 24
- Sodium
- 595
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
Directions
- 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.
Cook’s Note
*Ackee must be ripe, it is poisonous before it opens to its ripened stage. Ackee can also be bought canned.