Keith’s Akee & Saltfish Recipe

 

 

 

Ingredients

  • 1/2 pound dried salted fish, such as cod
  • 4 slices thick-cut bacon
  • 4 tablespoons butter or coconut oil, or olive oil
  • 2 medium onions, chopped
  • 1 scotch bonnet pepper, seeded
  • 3 cloves garlic, minced
  • 3 sprigs thyme
  • 1 teaspoon allspice berries
  • 2 large tomatoes
  • 2 tablespoon ketchup
  • 2 (18-ounce) cans ackee*, drained (if you can obtain it fresh, use it!!)
  • 1-3 teaspoons Keith Lorren's All Purpose Seasoning
  • lots of black pepper to taste

FOR THE GARNISH

  • Scallions sliced and sauteed briefly
  • 1/4 green bell pepper sliced and sauteed briefly
  • 1/4 red pepper sliced and sauteed briefly

Directions

  1. In a bowl of cold water, soak fish at least 8 hours or overnight, changing water at least two times.
  2. Drain and transfer the fish to a saucepan. Discard soaking water.
  3. Cover the fish with fresh cold water by 1-inch and bring to a boil over high heat.
  4. Reduce heat to a simmer and cook for 15 minutes.
  5. Drain again and set the fish aside to cool. Discard water.
  6. When cool enough to handle, remove, and discard any bones and/or skin, and flake the fish into small pieces. Set aside.
  7. In a large skillet, cook the bacon over medium heat until very crispy and all of the fat is rendered.
  8. Transfer the bacon to paper towels and set aside.
  9. In the bacon fat, add the onions, scotch bonnet, garlic, thyme, allspice, 2-3 teaspoons Keith Lorren's All Purpose Seasoning.
  10. Cook until the vegetables are tender but not browned, about 4 to 6 minutes.
  11. Add the sliced tomatoes, fish, butter, and cook, stirring occasionally, for about 20 minutes.
  12. Add drained akee, crisp bacon bits, and garnish with fresh scallions and sautéed red and green bell peppers that have been sautéed in a bit of oil.
  13. Adjust flavor to taste taste with Keith’s complete seasoning.
  14. This dish is typically served for breakfast and can be accompanied with white rice, Caribbean rice and peas, boiled banana and dumpling, or served with Keith's Fried Festival (fried dumplings).