📝 About This Recipe
Experience the soul of Jamaica with this elevated take on the national dish, featuring tender flakes of salt cod and buttery, cream-colored ackee fruit. Unlike quick-sautéed versions, this recipe utilizes a gentle braising technique to meld the heat of Scotch bonnet peppers with the aromatic sweetness of thyme and pimento. It’s a harmonious balance of salty, spicy, and silky textures that brings the warmth of the Caribbean straight to your kitchen.
🥗 Ingredients
The Saltfish Prep
- 1 lb Salted Cod (Bacalao) (boneless and skinless preferred)
- 6 cups Water (for boiling/desalting)
The Braise Base
- 3 tablespoons Coconut Oil (or vegetable oil)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 3 stalks Scallions (chopped, keep white and green parts separate)
- 4 cloves Garlic (minced)
- 1 whole Scotch Bonnet Pepper (deseeded and minced for heat, or left whole for aroma)
- 1/2 piece Red Bell Pepper (julienned)
- 2 medium Roma Tomato (diced)
Aromatics and Finishing
- 19 oz Canned Ackee (drained and rinsed very gently)
- 4 sprigs Fresh Thyme (leaves stripped)
- 6 whole Pimento Berries (Allspice) (crushed slightly)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Vegetable Broth (to facilitate the slow simmer)
👨🍳 Instructions
-
1
Begin by desalting the cod. Soak the fish in a bowl of cold water overnight, changing the water at least once. If you are short on time, boil the fish in fresh water for 20 minutes, drain, and repeat with new water until the saltiness is palatable but still present.
-
2
Once desalted, drain the fish and flake it into bite-sized chunks using two forks. Set aside.
-
3
In a large heavy-bottomed skillet or Dutch oven, heat the coconut oil over medium heat until shimmering.
-
4
Add the sliced onions and the white parts of the scallions. Sauté for 5-6 minutes until the onions are translucent and starting to soften at the edges.
-
5
Stir in the minced garlic, julienned red bell pepper, and the Scotch bonnet. Cook for another 2 minutes until the aromatics release their fragrance. Be careful not to burn the garlic.
-
6
Add the diced tomatoes, thyme leaves, and crushed pimento berries. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a jammy consistency.
-
7
Incorporate the flaked saltfish into the skillet. Stir gently to coat the fish thoroughly with the aromatic base.
-
8
Pour in the 1/4 cup of vegetable broth. Reduce the heat to low, cover the pan, and let the fish simmer gently for 10-12 minutes. This slow braise allows the fish to absorb the spices deeply.
-
9
Open the can of ackee and drain the brine. Rinse the ackee very carefully under a slow stream of cold water; the fruit is delicate and breaks easily.
-
10
Gently fold the ackee into the skillet. Do not over-stir; you want the yellow lobes of the fruit to remain intact rather than turning into a mush.
-
11
Sprinkle the freshly cracked black pepper over the top. Cover and simmer for a final 5-8 minutes on the lowest heat setting to heat the ackee through.
-
12
Turn off the heat. Garnish with the remaining green parts of the scallions and an extra sprig of thyme for a pop of color.
💡 Chef's Tips
Always taste a small piece of the fish after boiling to ensure it isn't too salty; if it is, boil for another 5 minutes in fresh water. Handle the ackee like gold—it is very soft and should only be folded in at the very end of the cooking process. If you prefer a milder dish, leave the Scotch bonnet pepper whole and remove it before serving instead of mincing it. For the best flavor, use high-quality cold-pressed coconut oil which adds a subtle tropical sweetness to the braise.
🍽️ Serving Suggestions
Serve alongside traditional Jamaican fried dumplings (Johnny Cakes) for the perfect texture contrast. Pair with boiled green bananas, yam, and sweet potato for a hearty, authentic breakfast. Enjoy with a side of avocado slices (pear) to complement the richness of the ackee. A cold glass of Sorrel juice or a crisp ginger beer cuts through the salt and spice beautifully.