Keith’s Akee & Saltfish Recipe
- 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
- In a bowl of cold water, soak fish at least 8 hours or overnight, changing water at least two times.
- Drain and transfer the fish to a saucepan. Discard soaking water.
- Cover the fish with fresh cold water by 1-inch and bring to a boil over high heat.
- Reduce heat to a simmer and cook for 15 minutes.
- Drain again and set the fish aside to cool. Discard water.
- When cool enough to handle, remove, and discard any bones and/or skin, and flake the fish into small pieces. Set aside.
- In a large skillet, cook the bacon over medium heat until very crispy and all of the fat is rendered.
- Transfer the bacon to paper towels and set aside.
- In the bacon fat, add the onions, scotch bonnet, garlic, thyme, allspice, 2-3 teaspoons Keith Lorren's All Purpose Seasoning.
- Cook until the vegetables are tender but not browned, about 4 to 6 minutes.
- Add the sliced tomatoes, fish, butter, and cook, stirring occasionally, for about 20 minutes.
- 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.
- Adjust flavor to taste taste with Keith’s complete seasoning.
- 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).