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+ servings

Ackee and Saltfish

Ackee and Saltfish, a delicious dish from Jamaica usually served as breakfast or dinner alongside breadfruit, hard dough bread,dumplings, fried plantain, or boiled green bananas.
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Prep Time 12 hrs
Cook Time 40 mins
Total Time 12 hrs 40 mins
Servings 4


  • Pack of dried salt cod skinless and boneless about 12 ounces
  • 1 can ackee rinsed and drained
  • 2 tablespoon of Olive oil
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 1 small onion chopped
  • 2 garlic cloves chopped
  • 1 to mato chopped or use one small tinned tomato
  • 1/2 red and 1/2 green bell pepper deseeded and chopped
  • 1/4 Scotch bonnet or 1/2 chilli stemmed, seeded, and finely chopped or 1/8 teaspoon of chilli powder
  • 1 scallion thinly sliced white part only
  • A few drops of fresh squeezed lemon juice optional, my version
  • ground black pepper to taste
  • Bacon - 4-6 rashes optional


  • Cover the saltfish in cold water and let it soak overnight changing the water several times (this removes most of the salt).
    Codfish Soaking
  • Bring a pan of cold water to the boil and gently simmer the fish for approximately 20 minutes (until the fish is tender and the salt has been removed. Any salt left should purely be for taste.
  • Remove the saltfish from the water and flake into pieces in a bowl.
    Shredded codfish
  • Open the tin of ackee and drain in a colander. As an additional precautionary measure pour tepid salted water over the ackee to ensure it is thoroughly clean.
  • Heat the oil of your choice in a frying pan.
  • Sautee the onion and scallion on medium until transparent (not golden)
  • Add the bell peppers and tomatoes to the pan before seasoning with thyme, garlic and the scotch bonnet.
  • Continue to stir fry the vegetables, rotating the pan then add the flaked salt fish and a few drops of lemon juice.
  • Add the Ackee to the frying pan with the saltfish and vegetables. Allow the ackee to heat through before removing from the stove (ensure to stir gently to avoid breaking-up the Ackee)
  • Garnish the ackee and saltfish with black pepper and remaining scallions if preferred.


Saltfish or Bacalao or Salt Codfish must be desalted several hours and preferably overnight before making Ackee with Saltfish. The water must be changed at least 3 - 4 times.
If you have desalted the fish too much, when cooking the ackee with saltfish, add a very small amount or salt or fish seasoning.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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