Ackee And Salted Codfish Saltfish Recipes

ACKEE AND SALTFISH RECIPE

Steps:

• Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty-it should have a similar salinity to bacon-drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.
• In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
• Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
• Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.
• Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.

ACKEE AND SALTFISH

Steps:

• Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.
• Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.

ACKEE & SALTFISH

Steps:

• Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
• Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
• Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
• Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
• Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
• Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
• Once folded in, simmer for 3-5 minutes before serving.

ACKEE AND SALTFISH WITH BAMMY AS MADE BY KARAMO AND JASON BROWN RECIPE BY TASTY

Steps:

• Make the bammy: Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.
• Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
• Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
• Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.
• Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown. Repeat with the remaining cassava. Set aside.
• Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
• Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
• Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
• Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
• Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
• Slice the warm bammies into quarters, then serve with the ackee and saltfish.
• Enjoy!