Ackee and Saltfish
Flaked savoury salt cod tossed with tender ackee, sweet peppers, Scotch bonnet, and fragrant thyme. A vibrant London-Caribbean classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Medium saucepan
- •Large frying pan
- •Colander
- •Wooden spoon
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 24 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 360 kcal
Instructions
- 1
Place the soaked saltfish in a medium saucepan, cover with cold water, and bring to the boil on the hob.
- 2
Simmer for 15 minutes, drain the hot water, and rinse the fish under cold water.
- 3
Flake the fish into bite-sized chunks with your hands, discarding any skin or bones.
- 4
Heat the vegetable oil in a large frying pan over medium heat.
- 5
Add the sliced onion, spring onions, garlic, red pepper, and Scotch bonnet to the pan.
- 6
Cook gently for 6 to 8 minutes until the vegetables soften and become aromatic.
- 7
Stir in the chopped tomatoes, fresh thyme, and flaked saltfish, cooking for 3 minutes.
- 8
Gently add the drained ackee and sprinkle over the freshly ground black pepper.
- 9
Fold the ackee into the mixture very carefully so the pieces stay intact.
- 10
Simmer over low heat for 4 minutes until thoroughly warmed through, then serve immediately.
Chef's tips
Drain the tinned ackee very gently using a sieve without pressing down on it. Avoid over-stirring once the ackee is added to keep the pieces intact and prevent a puréed texture.
Ingredient substitutions
- salted cod → fresh cod fillets seasoned well with sea salt
- Scotch bonnet pepper → red bird's eye chilli
Storage
Keep leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a frying pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Stirring too vigorously after adding ackee, which breaks the delicate fruit into mush.
- •Skipping the initial fish boil, leaving the finished dish overwhelmingly salty.
- •Overcooking the peppers and aromatics until they lose their colour and texture.
Serving suggestions
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