Easy Salt Fish Recipe
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Easy Salt Fish Recipe
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This simple Salt Fish recipe is a favorite in Jamaica and throughout the Caribbean. Savory salted cod is filleted and torn into small pieces and sautéed with herbs and spices. Known as bacalao in Spanish-speaking countries, this recipe is quick, easy and delicious.
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Ingredients
- 12 ounces salt fish broken into small pieces or shredded
- 1 tablespoon canola oil
- 1-2 cloves garlic minced
- 1 yellow onion sliced, medium
- 1 cup bell peppers mixed
- 1 teaspoon thyme or ¼ teaspoon dried, fresh
- 1 banana pepper or 1 scotch bonnet pepper, minced (optional, hot variety
- 18 ounces ackee optional, canned
- salt to taste
- black pepper to taste
Instructions
- If needed, desalt the saltfish by placing in a medium bowl and covering with boiling water. Soak overnight and discard the salty water. Reserve the saltfish.
- Place a large skillet over medium heat. When hot, add the oil and garlic. Saute for 30 seconds or just until fragrant. Then add the onion, tomatoes, thyme and hot pepper.
- Cook uncovered for 7 to 10 minutes until softened and reduced somewhat, stirring every few minutes.
- Reduce heat to low. Add the reserved salt fish and simmer for 5 minutes.
- Add optional canned ackee, and season with salt and pepper to taste. Serve warm or cold.
Notes
- Make-Ahead Tips: You can store cooked saltfish for up to 3 days in an airtight container in the refrigerator. Do not freeze.
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