Jamaican Ackee and Saltfish

Take your breakfast to the tropics with this traditional Jamaican dish! Bursting with unique flavors and delicious island flair, it's a delightful way to shake up your morning routine. Enjoy the adventure of trying new ingredients.

Course Breakfast

Cuisine Jamaican

Diet Gluten Free

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 497kcal

Author Imma

Ingredients

½ pound (226g) boneless salted cod
1 19-ounce can ackee, drained
4-6 slices bacon, chopped
1 onion, chopped
1 teaspoon (3g) minced garlic
1 sprig fresh thyme
2 green onions, chopped
2 tomatoes, diced
1 small bell pepper, sliced
1 teaspoon (2g) freshly ground black pepper
1 teaspoon (2g) paprika (optional)
1 Scotch bonnet, habanero, or ½ teaspoon ground cayenne

Instructions

Soak salt cod in water overnight, drain, cut into cubes, and set it aside. Drain the canned ackee and set it aside.
Fry the bacon in a large skillet over medium heat until brown and crisp (3-5 minutes).
Transfer the bacon to a paper-towel-lined plate. Pour out all but a tablespoon or two of the bacon drippings and save them for another recipe.
Add the onions and garlic to the pan, and sauté for about a minute, occasionally stirring to prevent burning.
Add the thyme, green onions, and tomatoes, and continue cooking for about 3 minutes.
Stir in the bell pepper, black pepper, paprika, and Scotch bonnet until thoroughly combined, and cook for another 5 minutes, adding water if needed.
Finally, toss in the saltfish and cook for a few minutes. Add the ackee, cook for about 3 minutes more, and adjust the seasoning to taste.
Remove from the heat, let it cool slightly, and garnish with the bacon.

Notes

Be careful when cooking ackee since it's delicate and falls apart easily. Add it towards the end when only about 3-5 minutes are left, and avoid continuous stirring.
Salted codfish is quite salty. Soak it in water overnight to rehydrate and remove excess salt. You can boil it to remove even more. But definitely don't add any extra salt to this recipe.
Take advantage of those bacon drippings left in the pan after cooking. You may want to remove some but leave 1-2 tablespoons of bacon grease in the pan to sauté the other ingredients for an extra flavor boost.
FYI, you can't find fresh ackee in the U.S. because it can be toxic. However, the canned ackee has been inspected by the FDA and is considered safe.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition