Salt fish with ackee is a common dish eaten frequently in Jamaica. In this recipe I’ve added roasted red peppers and sweet red onion for added flavor. You can purchase salted codfish and canned ackee at any Caribbean or West Indian grocery store.
1 lb of salted cod
3 cups of canned ackee
1/2 cup of sliced lean bacon
1 scotch bonnet pepper, diced and seeded
1 large red onion, diced
½ cup of sliced roasted red pepper
2 plum tomatoes, diced
Fresh ground black pepper
In a bowl, soak the codfish in cold water for a half hour. Drain the codfish and put the fish in with four cups of water. Bring the fish to a boil. Drain and break into flakes.
In a large skillet, brown the bacon and fry until it becomes crisp. Drain the fat from the pan and reduce the heat to a medium low setting. Add the scotch bonnet pepper and red onion. Cook and stir for about 3 minutes. Add the flaked salted cod, diced tomato, roasted red peppers,ackee and crushed black pepper. Reduce the heat to low and cook for another five minutes. Serve warm.
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