1 saltfish (codfish)
24 Ripe Ackees
1 large onion – finely sliced
2 cooking tomatoes - diced
1 spring onion - chopped
4 slices of Bacon - diced
1 tbsp of Oil
Salt & Black Pepper to taste

METHOD

Soak the codfish overnight in cold water. Remove skin during soaking, as a lot of the salt is in the skin. Place the fish in fresh cold water and bring to the boil, simmer for 30 min, drain and leave to cool. Prepare the ackees for cooking by removing the seeds and the pink lining. Boil for 20 minutes in boiling, salted water and then drain. Fry the bacon and set aside. Sauté onions, tomatoes and spring onion for approximately 5 minutes and season. Flake the saltfish and add to the mixture. Sauté briefly for flavours to blend. Serve hot.

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