Kingston-Style Ackee and Saltfish

This version highlights authentic Caribbean flavors using whole foods and minimally refined fats.

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Ingredients

  • 1 lb wild-caught salted cod (cleaned and soaked)
  • 1 (19 oz) can ackee, drained (use canned only — unripe fresh ackee is toxic; or 1 can hearts of palm for similar texture)
  • 2 tbsp avocado oil
  • 1 small organic ginger root, minced
  • 3 cloves garlic, smashed
  • 1 scotch bonnet pepper, seeded and minced
  • 1 medium yellow onion, chopped
  • 4 scallions (green onions), sliced
  • 2 sprigs fresh organic thyme
  • Sea salt to taste (the cod is already salty)
  • Juice of 1 lime

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What you'll need

Instructions

  1. Soak the salted cod in cold water for at least 4 hours or overnight, changing the water once or twice — or boil it in fresh water for 15–20 minutes to remove the salt. Drain, taste a small piece (boil again briefly if still too salty), then flake into bite-size pieces, removing any skin and bones.
  2. In a large heavy-bottomed pan or Dutch oven, heat the avocado oil over medium heat.
  3. Add the minced ginger, smashed garlic, and scotch bonnet pepper. Sauté for 2 minutes until fragrant.
  4. Stir in the chopped onion and cook until translucent (about 5 minutes).
  5. Add the flaked cod and thyme sprigs and cook for 3–4 minutes, stirring gently to warm through.
  6. Gently fold in the drained ackee and scallions and warm for 2 minutes, stirring as little as possible so the ackee doesn't mash.
  7. Finish with a squeeze of lime juice, taste, and add sea salt only if needed. Serve immediately.

FAQ

Can I substitute wild-caught salted cod with fresh cod?

Yes, you can use fresh cod, but adjust the soaking time to ensure it's properly brined or seasoned to match the flavor profile of salted cod.

What are the health benefits of using avocado oil in this dish?

Avocado oil is rich in monounsaturated fats and antioxidants like vitamin E, promoting heart health and skin nourishment.

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