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  • FLORA'S ACKEE AND SALT FISH

    1 vote
    FLORA'S ACKEE AND SALT FISH
    Prep time:
    Cook time:
    Servings: 4
    by FLORA A. GORDON
    23 recipes
    		 >
    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

    Ingredients

    • 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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