Author: Immaculate Bites
Servings: 4 persons
4-6 bacon slices chopped
½ pound boneless salted codfish
¼ cup vegetable oil or more
1 teaspoon minced garlic
1 sprig fresh thyme
1 onions chopped
2 tomatoes diced
2 scallions chopped
1 small bell pepper sliced
1 teaspoon freshly ground black pepper
1 teaspoon paprika optional
1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
18-20 ounce can ackee, drained
Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
Then remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
Sauté for about a minute, stirring occasionally to prevent any burns.
Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more - adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.