SALTFISH AND ACKEE
Provided by Food Network
Categories main-dish
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.
ACKEE AND SALTFISH RECIPE
Ackee and saltfish is Jamaica's national dish, and makes the perfect breakfast or brunch.
Provided by Michelle and Suzanne Rousseau
Categories Breakfast and Brunch
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty-it should have a similar salinity to bacon-drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.
- In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
- Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.
- Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.
Nutrition Facts : Calories 497 kcal, Carbohydrate 17 g, Cholesterol 14 mg, Fiber 10 g, Protein 13 g, SaturatedFat 5 g, Sodium 338 mg, Sugar 3 g, Fat 46 g, ServingSize Serves 4, UnsaturatedFat 0 g
ACKEE AND SALTFISH
Provided by Food Network
Time 2h30m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.
- Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.
SALTFISH AND ACKEE
This is a traditional Jamaican/West Indian breakfast dish that's probably my absolute favorite. My grandma used to cook this on Sunday mornings with fried dumplings, plantains, and callaloo (similar to collard greens). One taste and I'm sure you'll fall in love too! (cook time does not include soaking the fish, which should be at least two hours or longer until it begins to flake apart)
Provided by Krystal-Belle
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large frying pan on medium high heat (the oil should be enough to just coat the bottom of the pan).
- Once oil is heated, add in onions. When they start to get soft, add tomatoes, black pepper, and ackee.
- When ackee just starts to get soft, add in fish and salt if necessary. You may not need to add salt because of the fish which is cured in salt, however, by soaking it, some of the salt flavor (actually most of the salt flavor) is lost.
- Once fish is clear and cooked through, and the ackee is fork-tender (it should break apart when pierced with fork, but not be really mushy), then your breakfast is done! Serve with ripe fried plantains and fried dumplings for a real treat.
Nutrition Facts : Calories 143.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 64.8, Sodium 3095.8, Carbohydrate 4.8, Fiber 0.9, Sugar 2.4, Protein 27.4
SALTFISH AND ACKEE
The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy!
Provided by Romi224
Categories Breakfast
Time 40m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
- Rinse the fish and flake it into small bites.
- Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.
- Add fish and stir for 2 minutes.
- Drain ackee, stir into pan taking care not to crush it or break it apart too much.
- Stir in tomatoes and cook a little longer till they are soft.
- Take a taste test. Sprinkle with pepper and add salt if needed.
- Serve alone, or with white rice.
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