Catherine Dyer's Salt fish with Akee
May 11, 2016
Ingredients
- 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
Method
- 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.
- 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.
- Serve with the peeled roasted breadfruit and white rice.
Source: Good Food Channel
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