Prep time: 5 minutes
Total time: 25 minutes
1 (13-ounce|370-gram) can ackee (use fresh if you have – about 2 cups), drained and rinsed
½ pound|225 grams boneless, skinless salt cod
2 tablespoons olive oil
2-3 sprigs fresh thyme
2 garlic cloves, minced
1 habanero or scotch bonnet pepper, stemmed and diced
1 medium yellow onion, diced
1 red bell pepper, stemmed, seeded, and diced
1 medium tomato, diced
¼ teaspoon black pepper
3 scallions, thinly sliced
- Soak the fish in cold water overnight for a minimum 8 hours, changing the water several times (this removes most of the salt).
- The next day, place the fish in a medium saucepan, cover with water, and bring to the boil over high. Reduce the heat to maintain a simmer and cook until tender, about 15 minutes. Remove the fish from the water and cool, then, using a fork, shred it into chunks.
- Heat the oil in a large skillet over medium-high. Add the thyme, garlic, peppers, and onion and cook until soft, 3 to 5 minutes.
- Reduce the heat to medium and add the fish and tomatoes. Cook for 5 minutes, until the fish is heated through and the tomatoes are slightly soft. Stir in the ackee and scallions and cook until heated through, stirring gently so as to not break up the ackee, about 5 minutes more.
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