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Easy Salt Fish Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Course: Dinner
Cuisine: Caribbean

Ingredients

  • 12 ounces Salt Fish broken into small pieces or shredded
  • 1 tablespoon canola oil
  • 1-2 cloves garlic minced
  • 1 medium yellow onion sliced
  • 1 cup mixed bell peppers
  • 1 teaspoon fresh thyme or ¼ teaspoon dried
  • 1 hot banana pepper or 1 scotch bonnet pepper, minced (optional)
  • 18 ounces canned ackee optional
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook uncovered for 7 to 10 minutes until softened and reduced somewhat, stirring every few minutes.
  4. Reduce heat to low. Add the reserved salt fish and simmer for 5 minutes.
  5. 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.