Ackee and Saltfish

Ingredients

• ½ lb salt cod
• 1 small sweet onion
• 2 tomatoes
• 2 cloves garlic
• 1 small red bell pepper
• 2 green onions
• 1 Scotch bonnet (or habanero) pepper
• 4 slices thick-cut bacon
• 1 teaspoon canola oil
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• 1 teaspoon paprika
• 1 can ackee (18–20 oz)
• 1 lime, for wedges

Steps

1. Place salt cod in large saucepan and cover with cold water. Bring to a simmer and cook 20 minutes, then drain; repeat process 2 more times.
2. Meanwhile, chop sweet onion, tomatoes, and garlic finely; slice bell pepper and green onions thinly. Cut a slit in Scotch bonnet pepper; chop bacon coarsely (wash hands).
3. Place bacon and oil in large sauté pan on medium; cook 7–9 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions, bell peppers, garlic, Scotch bonnet pepper, thyme, salt, pepper, and paprika to pan. Cook 3–5 minutes, stirring occasionally, until onions soften.
4. Drain and rinse ackee; cut lime into wedges. Add tomatoes, salt cod, and ackee to pan; cook 5–7 minutes until fish is 145°F and tomatoes release their juices. Serve with lime wedges.
5. Note: Always check fish for bones.