Jamaican Ackee and Saltfish

Method11 steps

1. 1

   Step 1: Cover the ½ lb purchased saltfish with cold soaking water and soak overnight in the refrigerator. The next day, drain and discard the soaking water. Put the fish in a saucepan with fresh boiling water to cover and boil until desalted to your preference and fully cooked, reaching 63°C / 145°F in its thickest part. Drain, remove any bones and skin, then flake with two forks.

   Uses ½ lb purchased dried saltfish, to soak and boil before flaking · Cold water to cover the saltfish for overnight soaking · Fresh water to cover the soaked saltfish for boiling

2. 2

   Step 2: Open the 19 oz can of commercially prepared ackee (1 can). Drain its packing liquid, rinse gently with clean water and drain again. Set aside. Have the onion, optional garlic, half of each bell pepper and tomato chopped before heating the skillet.

   Uses 1 can ackee, 19 oz net weight, drained and rinsed · Clean water for gently rinsing the canned ackee

3. 3

   Step 3: Put the 4 tbsp olive oil in a medium skillet over medium heat. If using the optional garlic, add the 2 chopped cloves.

   Uses 4 tbsp olive oil · 2 garlic cloves (chopped, optional)

4. 4

   Step 4: Add the chopped onion (1) to the pan from step 3 and sauté until soft and tender. Add the chopped ½ red bell pepper, ½ green bell pepper and medium tomato (1).

   Uses Olive oil and optional garlic in the skillet · 1 medium onion (chopped) · ½ red bell pepper (chopped) · ½ green bell pepper (chopped) · 1 medium tomato (chopped)

5. 5

   Step 5: Cover the vegetable pan from step 4 and reduce the heat to low. Cook for about 5 minutes, until the peppers soften.

   Check softened peppers · 5 minUses Vegetables and oil in the skillet

6. 6

   Step 6: Uncover the pan from step 5 and increase the heat to medium. Add all the cooked, drained and flaked saltfish prepared in step 1 and the 1 tbsp tomato paste.

   Uses Softened vegetables in the skillet · All fish, cooked and flaked after soaking and boiling · 1 tbsp tomato paste

7. 7

   Step 7: Stir the fish and vegetables from step 6 together and cook for 5 minutes.

   Combine fish and vegetables · 5 minUses Fish, vegetables and tomato paste in the skillet

8. 8

   Step 8: Stir the leaves stripped from 4 thyme sprigs into the pan from step 7. If using them, add the chopped ½ Scotch bonnet and ½ tsp paprika.

   Uses Cooked fish and vegetable mixture · Leaves from 4 fresh thyme sprigs · ½ Scotch bonnet, finely chopped (optional) · ½ tsp paprika (optional)

9. 9

   Step 9: Place the drained, rinsed canned ackee from step 2 in the middle of the seasoned pan from step 8. Fold it into the fish gently, no more than three times, to keep the pieces intact.

   Uses Seasoned fish and vegetable mixture · Ackee drained from its packing and rinsing liquids

10. 10

    Step 10: Reduce the ackee-and-fish pan from step 9 to low heat and cover. Heat gently for about 5 minutes, until hot throughout.

    Heat ackee through · 5 minUses Ackee and saltfish in the skillet

11. 11

    Step 11: Finish the hot ackee and saltfish from step 10 with the 1 tsp black pepper and serve.

    Uses Hot finished ackee and saltfish · 1 tsp black pepper