FLORA'S ACKEE AND SALT FISH Recipe

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THIS RECIPE WAS SHARED BY MY LATE HUSBAND HE WAS FROM JAMAICA. THIS IS THEIR NATIONAL DISH AND IS USUALLY SERVED FOR BREAKFAST IT IS SO DELICIOUS

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.67 view details
  • 10OZ, SALT COD, 1/4 CUP OLIVE OIL,1LARGE RED SPANISH
  • ONION , PEELED AND CUT INTO RINGS, 3 CLOVES GARLIC, PEELED AND FINELY CHOPPED,1 GREEN BELL PEPPER SEEDED AND CUT INTO THIN STRIPS, 1-2 SCOTCH BONNET CHILIES PREFERABLY YELLOW SEEDEDCAND CUT INTO
  • FINE STRIPS, 2 LARGE TOMATOES BLANCHED, PEELED SEEDED AND DICED, LEAVES FROM 2 SPRIGS THYME
  • FLESH FROM 6 RIPE ACKEE FRUITS, SEEDEDAND BLANCHED
  • ' OR ONE 15 OZ CAN OF ACKEE DRAINED, SALT AND FRESHLY
  • GROUND PEPPER TO TASTE

Directions

  1. SOAK THE COD, OVERNIGHT IN LOTS OF COLD WATER.
  2. THE NEXT DAY , RINSE THOROUGHLY TO GET RID OF MOST OF THE SALT. TASTE A PIECE OF THE FISH TO TEST FOR
  3. SALTINESS. IF STILL SALTY, RINSE SEVERAL TIMES UNDER COLD WATER OR SOAK FOR A FURTHUR 1- 2 HOURS, THEN RINSE. REMOVE THE BONES AND FLAKE INTO SMALL PIECES. SET ASIDE. IN A LARGE, DEEP , HEAVY- BOTTOMED SKILLET , HEAT THE OIL OVER A HIGH HEAT AND FRY THE ONION, GARLIC, BELL PEPPER, AND CHILIES UNTIL SOFTENED
  4. ADD THE TOMATOES AND THYME LEAVES AND TOSS TOGETHER FOR A FEW SECONDS. THEN ADD THE SALT COD AND ACKEE, STIR THE MIXTURE WELL AND CONTINUE COOKING OVER HIGH HEAT FOR ABOUT 2 MORE MINUTES UNTIL WELL BLENDED. SEASON WITH SALT AND PEPPER AND SERVE HOT

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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 4 servings
Calories 246  
Calories from Fat 16 7%
Total Fat 1.74g 2%
Saturated Fat 0.35g 1%
Trans Fat 0.0g  
Cholesterol 108mg 36%
Sodium 4984mg 208%
Potassium 1238mg 35%
Total Carbs 9.29g 2%
Dietary Fiber 1.3g 4%
Sugars 1.36g 1%
Protein 45.6g 73%
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