Jamaican Ackee with Flaked Salt Cod and Scotch Bonnet

What you need

• 250 g (8 oz) boneless salt cod
• 1 can (19 oz) ackee, about 540 ml, drained
• 3 tbsp vegetable oil
• 1 onion, chopped
• 1/2 red bell pepper, seeded and diced
• 1/2 Scotch bonnet pepper, seeded and finely chopped
• 2 cloves garlic, chopped
• 2 sprigs fresh thyme
• 4 allspice berries, whole
• 1 tomato, chopped
• 3 scallions, sliced, white and green parts kept apart
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Rinse the salt cod under cold running water to wash away the salt crust on the surface.

2. 2

   Put the salt cod in a pot with plenty of fresh water and boil, uncovered, for 20 min. Drain.

3. 3

   Cover with fresh water and boil again for 10-15 min. Taste a small flake: it should be pleasantly salty, not harsh. Repeat once more if needed.

4. 4

   Drain and let the fish cool enough to handle, then pull it into small flakes, picking out any bones and skin.

5. 5

   Tip the ackee into a sieve to drain and handle it gently from here on, since the soft lobes break easily.

6. 6

   Heat the oil in a wide frying pan over medium heat. Add the onion, the white parts of the scallions, the bell pepper, Scotch bonnet, garlic, thyme and allspice berries.

7. 7

   Cook, stirring often, until the onion turns soft and see-through, 4-5 min.

8. 8

   Stir in the tomato and cook until it slumps, about 2 min.

9. 9

   Add the flaked salt cod and the black pepper and toss for 3 min so the fish takes on the seasoning.

10. 10

    Fold the ackee in with a few slow turns of a spatula. Cover, lower the heat and warm through, 3-4 min, without stirring hard.

11. 11

    Lift out the thyme stems, scatter over the scallion greens and serve hot.

Imported from roxychowdown.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.