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20171111 Ackee and Saltfish

Ackee and Saltfish


    • 1/2 lb Salted Cod - used Chelsea prepackaged brand (boned/salted/flayed)
    • 2 Cans of Ackee (19 oz)
    • 6 to 8 Strips of Turkey Bacon, chopped
    • 1 Medium Onion, chopped
    • 1 Medium Tomato, diced
    • 3 Tbsp Cooking Oil
    • 1 tsp Black Pepper
    • Salt to taste
    • 1 tsp Thyme
    • Garlic to taste
    • Ketchup to taste



  1. Reduce the salt in the cod fish. OVERNIGHT METHOD: Remove skin and soak in cold water overnight. Drain, flake and set aside. SAME DAY METHOD: Put codfish in a saucepan with water and bring to a boil then drain. Repeat two more times; drain, flake and set aside.

  2. Drain canned ackee in a colander and set aside.  NOTE: Place ackee on paper towel to drain excess water.

  3. Fry chopped bacon and set aside.

  4. Saute chopped onion and tomato in cooking oil until onion is transparent.

  5. Add flake cod fish, bacon and 1/2 tsp of black pepper to saucepan.

  6. Gently fold in ackee and sprinkle with remaining pepper; simmer on low heat for 5 to 10 minutes.


Posted: 2017-11-11