How To Cook Ackee and Saltfish | Lesson #6 | Jamaican Style | Morris Time Cooking

salted codfish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish provides a lower sodium option, while canned tuna is more affordable.

ackee

🥗Healthier: cooked pumpkin

💰Cheaper: cooked sweet potato

Cooked pumpkin mimics the texture and adds nutrition, while sweet potato is budget-friendly.

Wash the salted codfish under running water to remove excess salt.

Remove the skin from the salted codfish by creating a gap between the skin and the flesh, then pull the flesh away from the skin.

Boil the cleaned codfish in water on high heat until it bubbles, about 5 minutes.

Let the boiled codfish cool down for about 5 minutes, then drain again.

Remove any excess bones from the codfish, ensuring to keep it in bite-sized chunks.

Wash the vegetables thoroughly to ensure cleanliness.

Chop about a quarter of each color bell pepper into julienne strips.

Cut four tomatoes into six wedges each, removing the core.

Chop one white onion into small pieces, removing the middle part of the onion.

Slice one scotch bonnet pepper, ensuring to remove most of the seeds.

Melt coconut oil in a skillet over medium heat, then add the scotch bonnet pepper to infuse the oil with flavor.

Add the chopped vegetables to the skillet and sauté for about one minute until they are shiny and slightly tender.

Add black pepper to the vegetables while sautéing for flavor.

Add the boiled salted codfish to the skillet, covering it with the sautéed vegetables and allowing it to heat for about two minutes.

Let the mixture sit for about five minutes to ensure the codfish is thoroughly heated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary