Ackee and Saltfish, Take Two


Ackee and Saltfish, Take Two

A simplified version of the Jamaican classic. Make Ackee and Saltfish in half the time.


  • 1 lb. saltfish (codfish)
  • 2 tins canned ackees
  • 1 large onion, chopped
  • salt and pepper to taste
  • 3 cooking tomatoes, diced
  • 1 stalk scallion, chopped
  • 1 tablespoon oil


1. Soak codfish overnight. (It will not be necessary to cook it and it will not be trashy, as is the case sometimes, when it is boiled.)

2. Remove skin when soaking, as a lot of the salt is in the skin or alternatively soak for 30-40 minutes, place in fresh cold water, bring to a boil, drain and repeat.

3. Flake fish and set aside. Saute onion, tomatoes and scallion. Add seasoning and ackees and saute for approximately 5 minutes. Add flaked codfish to mixture and saute briefly to allow flavors to blend.

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