Jamaican Ackee and Saltfish (Ackee and Saltfish) — Jamaica’s Savory National Breakfast

• 450 gsalted cod (boneless if available)
• 540 gcanned ackee (drained weight about 300 g; use only commercially canned ripe ackee)
• 3 tbspneutral vegetable oil
• 1yellow onion (thinly sliced, about 180 g)
• 3scallions (thinly sliced)
• 2 clovegarlic (finely chopped)
• 6 sprigfresh thyme
• 1medium tomato (seeded and chopped, about 120 g)
• 1red bell pepper (thinly sliced, about 150 g)
• 1Scotch bonnet pepper (left whole for aroma and mild heat)
• 1 tspfreshly ground black pepper
• 0.5 tspsweet paprika (optional, for color and gentle warmth)
• 15 gunsalted butter (optional but traditional in some home kitchens)

Instructions

1. 1

   Rinse the salted cod under cold running water to remove surface salt, then place it in a bowl and cover with 1.5 l cold water. Soak for 8 hours in the refrigerator, changing the water 2 times, so the fish remains savory but not harshly salty.

2. 2

   Drain the soaked cod and place it in a saucepan with 1.5 l fresh cold water. Bring to a gentle boil, simmer for 12 minutes, then drain and taste a small flake; if it is still too salty, boil it again in fresh water for 5 minutes.

3. 3

   When the cod is cool enough to handle, remove any skin and bones carefully. Flake the fish into bite-size pieces, keeping some texture rather than shredding it too finely.

4. 4

   Drain the canned ackee in a colander and handle it very gently, because the lobes break easily. Do not rinse it forcefully, and discard any loose brine so the finished dish is creamy rather than watery.

5. 5

   Heat the vegetable oil in a wide skillet over medium heat for 1 minute. Add the onion, scallions, garlic, thyme, tomato, red bell pepper, and the whole Scotch bonnet pepper, then cook for 6 to 8 minutes until the vegetables soften and smell fragrant.

6. 6

   Add the flaked saltfish, black pepper, and paprika to the skillet. Stir gently for 3 to 4 minutes so the fish absorbs the thyme, onion, and pepper flavors without drying out.

7. 7

   Add the drained ackee and the butter, then fold everything together with a spatula using slow, broad movements. Cook for 3 to 5 minutes just until the ackee is hot, removing the whole Scotch bonnet before serving unless diners want extra heat.

8. 8

   Taste the dish before adding any additional salt, because the saltfish usually seasons the entire pan. Serve immediately while the ackee is soft and creamy, with the fish still in distinct savory flakes.