Caribbean: Jamaica: Jamaican Ackee and Salt fish

 
Caribbean: Jamaica: Jamaican Ackee and Salt fish
 
INGREDIENTS:
8 ounces (225 g) salt cod
2 tablespoons (30 ml) neutral oil, such as canola or vegetable
2 tablespoons (1 ounce; 30 g) diced yellow onion, from 1/4 onion
2 heaping tablespoons (1 ounce; 30 g) diced bell pepper, from 1/2 bell pepper
1/2 Scotch bonnet chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 small tomato (about 2 ounces; 55 g), cored and diced
1 scallion (10 g), thinly sliced
2 tablespoons (3 g) fresh thyme leaves and tender stems, chopped
One 18–20-ounce can ackee
Kosher salt and freshly ground black pepper
Sliced avocado, for serving
 
INSTRUCTIONS:
Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty—it should have a similar salinity to bacon—drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.
 
In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
 
Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
 
Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.
 
Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.
Author: orenalwpusr

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