Caribbean Saltfish and Ackee is more than just a dish—it's a cultural experience. If you've ever stepped into a Jamaican kitchen on a lazy Sunday morning, you’ve probably been hit with the savory scent of this vibrant, comforting meal. We’re bringing that vibe to your table today, and yes, we’re using bacalao—salted cod that's been loved across the globe, from bacalao guisado Puerto Rico to baccala recipes Italian. This dish is where Caribbean heart meets international tradition, and trust us, you’ll want to come back for seconds.
Saltfish and Ackee with Bacalao
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Caribbean
Large skillet or sauté pan A nonstick or cast iron skillet works great here. If you don’t have one, any wide pan will do.
Medium pot (optional) For boiling the salted cod if you want to reduce the salt faster.
Cutting board and sharp knife Prepping your vegetables is quick with a good setup.
Slotted spoon For handling the delicate ackee without breaking it up too much.
- 1/2 lb salted cod bacalao, soaked overnight and rinsed
- 1 can 19 oz ackee, drained gently
- 1 small onion thinly sliced
- 1 bell pepper red or green, thinly sliced
- 2 cloves garlic minced
- 2 scallions chopped
- 1 small tomato diced
- 1 scotch bonnet pepper optional, for heat, deseeded and chopped
- 2 tbsp vegetable oil
- 1/4 tsp black pepper
- Fresh thyme sprigs or 1/2 tsp dried thyme
Soak and Prepare the Cod
Rinse your bacalao and soak it in cold water overnight, changing the water at least twice. The next day, boil it for 10 minutes to remove excess salt, then drain and flake the fish into bite-sized pieces.
Sauté the Aromatics
Heat oil in your skillet over medium heat. Add onions, bell peppers, garlic, and thyme. Sauté until fragrant and soft—about 5 minutes.
Add the Saltfish
Toss in the flaked cod and stir well to combine. Let it cook with the vegetables for another 5 minutes to soak up all that flavor.
Introduce the Ackee
Gently fold in the ackee and diced tomato. Be very gentle—ackee is soft and breaks easily. Cook for another 3–5 minutes, just until warmed through.
Final Touches
Sprinkle in black pepper, add chopped scallions and scotch bonnet if using. Stir once more and remove from heat.
Pairings
This dish pairs like a dream with fried dumplings, festival (a sweet Caribbean fried dough), or even boiled green bananas. For a lighter take, try it with a side of roasted breadfruit or callaloo. If you're into wine pairings, a crisp white like Sauvignon Blanc balances the richness of the ackee and the saltiness of the cod beautifully.
FAQs
1. Can I use fresh cod instead of salted cod?
Technically, yes—but you'll lose that signature saltiness and texture. If you're after the traditional flavor, stick with salted cod.
2. What type of cod is best?
Any firm white fish like Atlantic cod works. Haddock or pollock can be substituted if you’re looking for something different but still within the realm of white fish recipes.
3. Is there a vegetarian version?
You can sub the saltfish with sautéed mushrooms or hearts of palm for a similar texture, but ackee is the star here.
4. Where else is bacalao used?
Everywhere! From bacalao a la Portuguesa to bacalao salad, and even baked fish recipes with a Mediterranean flair. It also features in codfish recipes like bacalao guisado Puerto Rico and Spanish cod fish recipes. The versatility of salted cod fish recipes is truly global.
5. Any other Caribbean seafood ideas?
If you love this dish, try bacalaitos Puerto Rico shrimp or classic shrimp bacalaitos. Also, don’t miss other Puerto Rican fish recipes like Puerto Rican bacalao recipe or bacalao recipe Puerto Rico for more inspiration.
