Jamaican Ackee and Saltfish

Ingredients

• •300 g salt cod (bacalhau), boneless and skinless
• •1 can (540 ml) canned ackee, drained gently
• •1 medium yellow onion, thinly sliced
• •2 garlic cloves, minced
• •1 red bell pepper, sliced
• •1 green bell pepper, sliced
• •2 plum tomatoes, diced
• •3 green onions, sliced
• •4 fresh thyme sprigs
• •1/2 scotch bonnet or habanero pepper, minced (optional)
• •2 tbsp vegetable oil
• •1/4 tsp black pepper

Directions

1. 1Soak salt cod in cold water for at least 2 hours (or overnight), changing water 1–2 times to remove excess salt.
2. 2Drain cod, place in a saucepan, cover with fresh water, and boil 15 minutes; drain, cool, and flake into pieces, discarding any bones.
3. 3Heat oil in a large skillet over medium heat; sauté onion, garlic, and scotch bonnet 3 minutes until softened.
4. 4Add bell peppers, tomatoes, green onions, and thyme; cook 4 minutes, stirring.
5. 5Add flaked cod and toss to combine; cook 2 minutes.
6. 6Gently fold in ackee, being careful not to mash it, and cook 3 minutes until heated through.
7. 7Season with black pepper (salt is rarely needed due to the cod); remove thyme sprigs and serve with fried dumplings, bammy, or toast.

💡 Salt cod (bacalhau) is sold at most major Canadian grocery stores in the dried-fish or international aisle, or at Portuguese and Caribbean shops. Canned ackee is available at West Indian grocery stores, Caribbean food sections at large supermarkets, or online — there is no substitute, as fresh ackee is not sold in Canada.

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