Ackee and Saltfish 450 g Salt fish; (cod) (1lb)
1 425 g; (15oz) tin ackee
110 g Margarine; (4oz)
2 Rashers of bacon; chopped
1 lg Onion; chopped
2 md Tomatoes; chopped
1 md Sweet pepper; chopped
1/2 ts Thyme
Black pepper and salt to taste
Parsley to garnish
Boil the fish for 10 minutes or, alternatively, soak overnight. Wash to
remove excess salt, remove the skin and bones and flake the fish.
Open the tin of ackee and drain. Melt the margarine in a pan and gently fry
the bacon for 3 minutes. Add the onion, tomatoes and sweet pepper to the
pan together with the thyme. Cook for a further 5 minutes, stirring gently.
Add the fish, black pepper and salt and cook for 10 minutes.
Add the ackee and cook for 8-10 minutes, turning gently. Garnish with the
parsley and serve with rice and gungo peas.
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