Saltfish And Ackee

Name: Saltfish And Ackee
Ingredients: 1 (19 ounce) can ackee; 1/2 lb salt cod fish, without bones; 5 tablespoons vegetable oil; 1/4 onion, sliced thin; 1 sprig thyme; 1 garlic clove, minced; 4 extra thin slices scotch bonnet peppers; 1 small tomatoes, sliced; black pepper, to taste; salt, to taste

10 ingredients

8 steps

Ingredients

1 (19 ounce) can ackee
1/2 lb salt cod fish, without bones
5 tablespoons vegetable oil
1/4 onion, sliced thin
1 sprig thyme
1 garlic clove, minced
4 extra thin slices scotch bonnet peppers
1 small tomatoes, sliced
black pepper, to taste
salt, to taste

Directions

1

Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
2

Rinse the fish and flake it into small bites.
3

Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.
4

Add fish and stir for 2 minutes.
5

Drain ackee, stir into pan taking care not to crush it or break it apart too much.
6

Stir in tomatoes and cook a little longer till they are soft.
7

Take a taste test. Sprinkle with pepper and add salt if needed.
8

Serve alone, or with white rice.