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Recipe courtesy of Cheryl Smith
Saltfish and Ackee
Getting reviews...
- Total: 8 hr 20 min
- Prep: 8 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 86 mg
- Sodium
- 3987 mg
- Total: 8 hr 20 min
- Prep: 8 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 86 mg
- Sodium
- 3987 mg
Ingredients
Directions
- Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.
Cook’s Note
PLEASE NOTE: Eating unripe fresh ackee is unsafe. Only ripened canned ackee is available in the United States. It is regulated and certified by the U.S. government to be ripened fruit and safe for consumption.
