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Title: Jamaican Ackee & Saltfish
Categories: Breakfast, Caribbean, Seafood
Yield: 4 Servings

8 oz Salted cod fish; boned
2 tb Canola oil
1 Yellow onion; chopped
2 Green scallions; chopped
2 Fresh thyme sprigs;
- stems removed
1 Scotch bonnet pepper;
- remove seeds, chop
- (optional)
1 Roma tomato; chopped
15 oz Can ackee; drained
1/2 ts Black pepper; or to taste

Preparation time: 10 minutes
Cooking time: 15 minutes

Ackee and saltfish is Jamaica's national dish. It's typically served
for breakfast on the weekends but can be eaten any time of the day.
This recipe is a staple in the Caribbean kitchen.

First, prepare your saltfish by either soaking it in water overnight,
draining it, and then boiling it once, and then draining it again.
You can also skip the overnight soak and boil and drain the salted
fish 2 to 3 times until the excess salt is removed. Once the saltfish
has been boiled and drained, break the saltfish into small pieces.
Set aside.

Heat oil in a large skillet over medium heat. Add onions, scallions,
thyme, and scotch bonnet to skillet and saute for 3 to 4 minutes,
until onions have softened. Add salted fish and stir for an
additional minute.

Add roma tomato and ackee and cook for 3 to 4 minutes until heated
through. Season with black pepper.

Serve and enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/ackee-and-saltfish/>

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