Salt Fish and Ackee
- 1 lb salt cod
- 2 dozen Ackee s or 1 lb can
- 4 oz salt pork, minced
- 2 medium onions, minced
- 1 green bell pepper, seeded and chopped
- 1 tsp Habanero pepper, minced
- 4 scallions, chopped, white and green parts
- 3 sprigs fresh thyme or 2 tsp dried
- 3 medium ripe tomatoes, peeled and coarsely chopped
- 1 tomato, cut into 8 wedges
- freshly ground black pepper
- 6 slices bacon, fried crisp
- fresh parsley, chopped for garnish
This is the national dish of Jamaica.
- Soak the salt cod for about 8 hours, changing the water frequently.
- Drain and simmer in fresh water until fish is flaky, adding Ackee after about 5 minutes, then cook for another 10 minutes.
- Drain and set Ackee aside.
- Remove any bones and skin from the fish, then flake into the Ackee s.
- In a heavy frying pan fry the salt pork until it has given up all it’s fat and the dice are crisp and brown.
- Lift out the brown pieces with a slotted spoon and set aside with the fish and ackees.
- Saute the onions and bell pepper in the fat until they are tender and very lightly browned.
- Add the hot pepper, the scallions, thyme and 3 of the tomatoes and saute for about 5 minutes.
- Add the flaked cod, ackees and salt pork dice and heat through.
- Season with fresh ground pepper and garnish with the crisp bacon slices and the remaining tomato cut into 8 wedges.
- Garnish with fresh parsley.