Ackee And Saltfish Recipe

Rinse and desalt

Place the dried salted cod in a large bowl and cover with cold water. Swirl and drain the water twice to remove surface salt.

Soak or boil to remove salt

For quicker desalting, place the rinsed saltfish in a pot with about 6–8 cups fresh water and add bay leaves and 1 tsp black pepper. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes. Remove from heat and let cool in the poaching liquid for 10 minutes to continue desalting. Taste a flake; if still too salty, replace the water and simmer another 10 minutes. (Alternate: for milder flavor, soak overnight in cold water in the fridge, changing water once or twice.)

Flake and remove bones/skin

Drain the cooked saltfish. When cool enough to handle, use your fingers or a fork to flake into bite-sized pieces, removing any visible bones and tough skin. Set flaked fish aside in a bowl.

Prepare ackee

If using canned ackee, open the can, drain gently, and place ackee in a colander. Rinse very gently under cold water and let drain thoroughly. Be careful: ackee is delicate and will break apart if handled roughly. If using fresh prepared ackee, ensure no unripe portions remain and the pods are fully cleaned.

Sweat aromatics

Heat 2 tbsp oil in a large skillet over medium heat. Add the sliced onion and cook 3–4 minutes until softened and translucent. Add the scallions and minced garlic and cook 1 minute until fragrant.

Add peppers, thyme, and tomatoes

Add the diced pimento/red pepper and whole or chopped scotch bonnet (if you want heat, finely chop; if you want aroma without too much heat, add whole and remove later). Add thyme and cook 2 minutes. Stir in diced tomato and cook 3–4 minutes until softened and the mixture is saucy.

Combine saltfish with aromatics

Add the flaked, drained saltfish to the skillet and stir to combine with the aromatics. Cook 2–3 minutes to allow flavors to meld and to heat the fish through. Taste and adjust salt — usually only a small pinch is needed because the saltfish retains salt.

Fold in ackee gently

Reduce heat to low. Add remaining 1 tbsp oil and the butter (if using). Gently fold the drained ackee into the skillet in batches, taking care not to mash it — the ideal texture is large tender pieces. Heat through for 3–5 minutes, stirring gently just to warm and coat with the aromatics. If you added a whole scotch bonnet, remove it now. Sprinkle with remaining 1 tsp black pepper and 1/2 tsp salt if needed. Finish with fresh lime juice, if using.

Finish

Turn off heat and let sit 1–2 minutes. Taste and adjust seasoning. Stir in chopped parsley or chives for a fresh finish.

Serve ackee and saltfish immediately alongside boiled green bananas, fried dumplings, festival, boiled provision, or roasted breadfruit. Garnish with extra chopped parsley or scallions and offer lime wedges on the side.