Jessie’s Ackee and Saltfish (Codfish)

The fresh, salty flavour of Ackee and Saltfish (Codfish)  makes it a delicious alternative to boring old scrambled eggs. Saltfish has an incredible history that links back to our Canadian shores. And Ackee, a distant relative to Lichee fruit has a similar delicate flavour. Jessie’s rendition topped with, her favorite, crispy fried Plantains (pronounced Plant-ins, not PlantAins as I always said) is the perfect meal to roll out of bed for. You could also make it fancier and serve it as an hors d’oeuvres on a crispy cracker.


  • 1 Can Ackee
  • ½ lb Codfish (boneless & skinless)
  • 4 Cherry tomatoes (or 1 tomato)
  • 2 Sprigs Scallion (green onions)
  • 1 Sprig Fresh Thyme
  • 2 Tablespoons Canola Oil (or vegetable oil)
  • ¼ Teaspoon Black Pepper
  • ½ Diced Onion
  • 2 Slices Red/Green Pepper
  • ½ Scotch Bonnet Pepper (optional)

Cooking Instructions

1) Boil codfish in pot of water for 20 minutes then drain water and let cool (if the cod is too salty you may want to boil a second time for ten minutes).   Flake fish and set aside.

2) Open and drain the can of Ackee and set aside in bowl.

3) In skillet heat the oil and then add onions, scallions, peppers, tomatoes and sauté until onions appear transparent.

4) Add flaked codfish to skillet and fold it into sautéed seasoning (2 minutes).

5) Add Ackee to skillet and gently fold into the cod mixture (prevent Ackee florets from being mashed out).

6) Sprinkle black pepper over the mixture.

Serves 4.  Can be eaten on its own, with rice, with steamed green bananas or used as an h’ordeuvres served with crackers or pita bread cut in small pieces.

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