Jamaican Ackee and Saltfish

Ingredients

• ½ pound (226g) salted cod ((boneless))
• 4-6 slices bacon, (chopped)
• ¼ cup (60ml) vegetable oil (or more)
• 1 onion, (chopped)
• 1 teaspoon (3g) minced garlic
• 1 sprig fresh thyme
• 2 green onions, (chopped)
• 2 tomatoes, (diced)
• 1 small bell pepper, (sliced)
• 1 teaspoon (2g) black pepper, (freshly ground)
• 1 teaspoon (2g) paprika, (optional)
• 1 Scotch bonnet pepper ((or ½ teaspoon cayenne pepper))
• 1 18-ounce can ackee, (drained)

Steps

1. 1

   Soak salt cod in water overnight. Boil it if you don't want excess salt. Then, set it aside.

2. 2

   Sauté the bacon in a large skillet over medium heat until brown and crisp; this may take 3-5 minutes.

3. 3

   Then transfer the bacon from the skillet to a plate.

4. 4

   You'll have some tasty bacon drippings in the pan; remove and save for another recipe all but 1-2 tablespoons.

5. 5

   Then add a tablespoon or two of vegetable oil to the pan, and add the onions, garlic, thyme, and green onions.

6. 6

   Sauté for about a minute, occasionally stirring to prevent it from burning.

7. 7

   Add the tomatoes, continue cooking for about 3 minutes, then add the black pepper, paprika, and hot pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed.

8. 8

   Finally, toss in the saltfish, cook for a few minutes, add the ackee, and cook for another 3 minutes or more—adjust the seasoning to taste. Remove from the heat and let it cool slightly. Garnish with the bacon.