Ackee & Saltfish Recipe

Rinse and soak (overnight or quick method)

Rinse the salted cod under cold running water to remove surface salt. For best texture and milder saltiness, place the cod in a bowl and cover with 6 cups cold water. Refrigerate and soak 8–12 hours, changing the water once or twice if possible. If short on time, place the cod in a pot, cover with 6 cups cold water, bring to a gentle boil, then reduce heat and simmer 10–15 minutes. Drain and rinse under cold water.

After soaking or boiling, break the cod into medium flakes with your fingers or a fork, discarding any tough bits of skin or bones. Taste a small piece and if still too salty, rinse and soak in fresh water for 30–60 minutes more.

If using canned ackee, drain in a colander and let sit to remove excess liquid. If using fresh ackee, ensure it is properly prepared and cooked (remove seeds/inner membranes) and gently rinse and drain. Pat ackee pieces gently with paper towels to remove excess moisture; this helps them hold their shape in the pan.

Prep vegetables: thinly slice the onion and bell pepper, finely chop or seed and mince the scotch bonnet (handle with gloves or wash hands thoroughly after), seed and chop the tomato, mince the garlic, and strip thyme leaves from sprigs if preferred (you may leave small sprigs whole to remove later).

Heat a large skillet or frying pan over medium heat. Add 2 tablespoons of oil and allow to warm until shimmering but not smoking.

Add the sliced onion and sauté 3–4 minutes until beginning to soften and become translucent.

Add the bell pepper and continue to sauté 2–3 minutes until slightly softened.

Stir in the minced garlic, scotch bonnet (whole for mild heat or chopped for more heat), thyme sprigs, and pimento (allspice). Sauté 1 minute until fragrant, taking care not to burn the garlic.

Add the flaked, desalted saltfish to the pan and stir to combine with the aromatics. Cook 3–4 minutes to heat through and allow flavors to mingle. If the saltfish seems too dry, add the remaining 1 tablespoon oil or a splash (1–2 tbsp) water to loosen.

Stir in the chopped tomato and cook 2–3 minutes until the tomato begins to break down and form a light sauce.

Gently fold in the ackee in portions, being careful not to mash it — ackee is delicate and should remain in soft lumps. Cook 2–4 minutes just to warm the ackee; the ackee should be heated through but still retain some texture.

Season with freshly ground black pepper (about 3 tsp, or to taste). Taste carefully — saltfish can still carry salt; add no additional salt unless needed. Remove and discard whole thyme sprigs if used.

If desired, add a final drizzle (1 tsp) of oil and gently toss to coat. Turn off the heat.

Transfer Ackee & Saltfish to a serving dish. Garnish with the chopped fresh dill (2 tbsp) scattered over the top for a bright herb finish.

Serve immediately with fried dumplings, boiled green bananas, roasted breadfruit, or steamed rice. Makes about 4 servings.