TINNED/CANNED ACKEE CODFISH STEW Recipe: Shorter Film Tutorial

salted codfish

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Canned tuna is often less expensive and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

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

Boil the codfish in water for about 5 minutes, leaving the lid slightly open to prevent overflow.

Remove the codfish from the boiling water and allow it to cool.

Peel the skin off the codfish before boiling, if desired, to avoid dealing with skin later.

Prepare the vegetables: peel and chop the onion, bell pepper, and garlic; clean the scallion and scotch bonnet pepper.

Rinse the vegetables under running water with a splash of distilled white vinegar.

Slice the onion into 1/16 to 1/8 inch slices and dice the bell pepper and scallion.

Remove any bones from the codfish and break it into large chunks, about 2-3 inches.

Open the can of ackee, rinse it under fresh water, and drain it in a colander.

Heat a medium saucepan on low and add about 4 tablespoons of coconut oil.

Add 1 teaspoon of dried fermented berries to the oil and allow it to infuse for about 5 minutes.

Remove the dried berries from the oil after infusing.

Add the codfish chunks to the infused oil and allow them to fry for a minute without stirring.

Flip the codfish gently to crisp the other side after a minute.

Add the sliced onion, bell pepper, and garlic to the codfish in the pan and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary