Ackee & saltfish
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Ackee & saltfish

By Craig & Shaun McAnuff

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

  • Prep:20 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 435
  • fat 22g
  • saturates 1g
  • carbs 5g
  • sugars 0g
  • fibre 1g
  • protein 53g
  • salt 2.19g

Ingredients

  • 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

Method

  1. Put the salt cod in a pan and cover with cold water. Bring to the boil, then boil for 5 mins, drain and add fresh cold water to cover.

  2. 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.

  3. 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 mins.

  4. Next, add in the red and green peppers, along with your tomato. Mix together and cook for 2-3 mins to soften the peppers a little. These ingredients help to bring a heat balance, so it's not too spicy.

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