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 & SALTFISH
Cook a traditional Jamaican dish, ackee and salted cod, for a hearty brunch. With peppers, tomato and garlic alongside the ackee fruit, it's full of flavour
Provided by Craig & Shaun McAnuff
Categories Breakfast, Brunch, Lunch
Time 1h5m
Number Of Ingredients 12
Steps:
- Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
- Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
- Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
- Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
- Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
- Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
- Once folded in, simmer for 3-5 minutes before serving.
Nutrition Facts : Calories 435 calories, Fat 22 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 2.19 milligram of sodium
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.
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
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