Catherine Dyer's Salt fish with Akee

May 11, 2016

  •  3 tbsp vegetable oil
  • 1 red onion, cored, deseeded and chopped
  • 1 red pepper, chopped
  • 3 spring onions, chopped
  • 2 tomatoes, chopped
  • 1/2 fresh Scotch bonnet chillies, deseeded and chopped
  • 1x400 g pack salt cod, soaked in cold water overnight
  • 540 g ackee
  • 1 tsp freshly chopped thyme
  1. Heat the oil in a large frying pan over a medium-high heat. Add the red onion, red pepper, spring onions, tomatoes and chilli and fry, stirring, for about 5 minutes, or until the onion and pepper are soft. 
  2. Drain the salted fish, discarding the soaking water, and add it to the pan along with the akee. Continue stirring for about 5 minutes, or until the fish is tender and flakes easily. Season it with a little black pepper and stir in the thyme, before serving.
  3. Serve with the peeled roasted breadfruit and white rice.

Source: Good Food Channel

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