Ackee and Saltfish
Jamaica's beloved national dish — tender, flaky salted codfish sautéed with buttery canned ackee, sweet peppers, onion, tomatoes, and a kick of Scotch bonnet. Ready in under an hour, this savory, satisfying skillet meal is best served with fried dumplings, boiled green bananas, or hard dough bread for a true island breakfast or dinner.
4 servings · Prep 20 min · Cook 30 min · Total 50 min
Caribbean · Breakfast · Dinner · Main Course
Ingredients
Open in recipe scaler →- 1 lb salted codfish (saltfish) boneless or bone-in; bones and skin removed after boiling
- 1 can ackee drained gently
3 tbsp vegetable oil
1 medium yellow onion thinly sliced
1 whole green bell pepper seeded and sliced into strips
1 whole red bell pepper seeded and sliced into strips
3 cloves garlic minced- 0.5 whole Scotch bonnet pepper seeded
- finely chopped; adjust
- 2 whole plum tomatoes diced
3 stalks scallions (green onions) sliced, white and green parts separated
3 piece fresh thyme sprigs or 1/2 tsp dried thyme
0.25 tsp black pepper freshly ground
Equipment
Stovetop
Saucepan
Skillet
Pot
Wooden Spoon
Spatula
Knife
Cutting Board
Saucepan (1 Quart)
Colander
Instructions
- Desalt the @[Salted Codfish]: Place the @[Salted Codfish] in a medium #[Saucepan] and cover with cold water. Bring to a boil ^[over high heat], then drain and repeat with fresh water. Boil a second time ~[for 15–20 minutes] until the fish is tender and the saltiness is reduced to a pleasant level. Drain, let cool slightly, then flake the fish into bite-sized pieces, removing any bones or skin.
- Heat the @[Vegetable Oil] in a large #[Skillet] ^[over medium heat]. Add the sliced @[Yellow Onion] and the white parts of the @[Green Onions] and cook, stirring occasionally, ~[for 3–4 minutes] until softened and translucent. Add the @[Green Bell Pepper] and @[Red Bell Pepper] strips and the @[Scotch Bonnet Pepper], and continue cooking ~[for another 3 minutes] until the peppers begin to soften.
- Stir in the @[Garlic] minced and @[Thyme] sprigs and cook ~[for 1 minute] until fragrant. Add the @[Plum Tomatoes] diced and stir to combine. Cook ~[for 3–4 minutes], stirring occasionally, until the tomatoes break down and release their juices, forming a light sauce around the vegetables.
- Add the flaked @[Salted Codfish] to the #[Skillet] and stir gently to combine with the vegetables. Cook ~[for 2–3 minutes], letting the fish absorb the flavors. Season with freshly ground @[Black Pepper] — taste before adding any salt, as the fish will still carry some saltiness.
- Gently fold in the @[Ackee] drained, being careful not to break up the delicate pieces. Reduce the heat ^[to low] and cook ~[for 2–3 minutes], just until the @[Ackee] is warmed through. Remove the @[Thyme] sprigs, scatter the @[Green Onions] green tops over the top, and serve immediately with fried dumplings, boiled green bananas, or hard dough bread.
