(ADAPT SEASONINGS)
1/2 LB. SALTFISH (CODFISH)
1 DOZ. ACKEES (FRESH IS BETTER, HOWEVER IN A CARIBBEAN STORE YOU CAN PURCHASE TINS.)
1 ONION, THINLY SLICED
BLACK PEPPER TO TASTE
3 SLICES SCOTCH BONNET PEPPER
1 SWEET RED PEPPER, THINLY SLICED
OIL (FOR COOKING)
SOAK SALTFISH IN WARM WATER.
AFTER SOAKING FISH, PLACE IN COLD WATER.
BOIL.
IF USING FRESH ACKEE, CLEAN CAREFULLY. (REMOVE THE SEEDS
AND ALL TRACES OF THE RED PIT.)
WASH ACKEE SEVERAL TIMES.
BOIL COVERED UNTIL ACKEE IS SOFT.
DRAIN.
SET ASIDE AND COVER.
REMOVE FISH FROM WATER AND FLAKE BEING CAREFUL TO
REMOVE ALL BONES.
SAUTE ONIONS AND PEPPERS IN OIL.
ADD FISH AND ACKEE.
SAUTE A LITTLE BIT LONGER.
SEASON TO TASTE WITH SALT AND PEPPER.
CAN BE SERVED OVER RICE.
