Ackee And Salted Codfish Saltfish Recipes

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ACKEE AND SALTFISH RECIPE



Ackee and Saltfish Recipe image

Ackee and saltfish is Jamaica's national dish, and makes the perfect breakfast or brunch.

Provided by Michelle and Suzanne Rousseau

Categories     Breakfast and Brunch

Time 2h20m

Yield 4

Number Of Ingredients 12

8 ounces (225g) salt cod
2 tablespoons (30ml) neutral oil, such as canola or vegetable
2 tablespoons (1 ounce; 28g) diced yellow onion, from 1/4 onion
2 heaping tablespoons (1 ounce; 28g) diced bell pepper, from 1/2 bell pepper
1/2 Scotch bonnet chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 small tomato (about 2 ounces; 56g), cored and diced
1 scallion (10g), thinly sliced
2 tablespoons (3g) fresh thyme leaves and tender stems, chopped
One 18-20-ounce can ackee
Kosher salt and freshly ground black pepper
Sliced avocado, for serving

Steps:

  • Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty-it should have a similar salinity to bacon-drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.
  • In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
  • Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.
  • Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.

Nutrition Facts : Calories 497 kcal, Carbohydrate 17 g, Cholesterol 14 mg, Fiber 10 g, Protein 13 g, SaturatedFat 5 g, Sodium 338 mg, Sugar 3 g, Fat 46 g, ServingSize Serves 4, UnsaturatedFat 0 g

SALTFISH AND ACKEE



Saltfish and Ackee image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cans ackee
1 pound salted cod
1/4 cup oil
1 large onion, sliced
1 tomato, chopped
3 Scotch Bonnet pepper slices
1 teaspoon fresh thyme
2 scallions, sliced
Salt and fresh ground pepper

Steps:

  • Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.

ACKEE AND SALTFISH



Ackee and Saltfish image

Provided by Food Network

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 11

1/2 pound boneless salted codfish
1/2 cup vegetable oil
4 cloves garlic, finely chopped
1 sprig fresh thyme
2 onions, sliced
4 scallions, chopped
1 cup sliced assorted bell peppers (red, green, yellow, orange)
1/4 Scotch bonnet pepper, finely chopped with seeds removed
1 (20-ounce) can ackee, drained
1 teaspoon freshly ground black pepper
1 teaspoon paprika

Steps:

  • Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.
  • Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.

ACKEE & SALTFISH



Ackee & saltfish image

Cook a traditional Jamaican dish, ackee and salted cod, for a hearty brunch. With peppers, tomato and garlic alongside the ackee fruit, it's full of flavour

Provided by Craig & Shaun McAnuff

Categories     Breakfast, Brunch, Lunch

Time 1h5m

Number Of Ingredients 12

600g boneless salted cod
2 tbsp vegetable oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
3 spring onions, thinly sliced
1 scotch bonnet pepper, deseeded and finely chopped
1 tsp dried thyme
1 tsp ground pimento (allspice)
½ red pepper, deseeded and finely chopped
½ green pepper, deseeded and finely chopped
1 large tomato, chopped
2 x 540g cans ackee, drained

Steps:

  • Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
  • Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
  • Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
  • Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
  • Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
  • Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
  • Once folded in, simmer for 3-5 minutes before serving.

Nutrition Facts : Calories 435 calories, Fat 22 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 2.19 milligram of sodium

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