Ackee and Salt fish [Jamaican]
500g salt cod
1 tin (540g) ackee
100g lardons / bacon, diced
2 medium onions, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 teaspoon finely chopped fresh hot chili seeded
4 spring onions, chopped using both green and white parts [optional]
1 tin chopped tomatoes
Bunch of fresh thyme
Chopped parsley to garnish
Soak cod for 12 hours changing water a couple of times.
Drain and cook in fresh cold water [adding fish stock powder if desired] simmering until tender. (This should take about 5-10 minutes).
Drain [saving liquid], removing any bones and skin. Flake.
In a heavy frying pan, fry lardons until brown.
Remove from the pan and set aside with fish.
Sauté onions and peppers in the fat from lardons.
Add chili, spring onions, thyme and tin of tomatoes and sauté for 5 minutes.
Add flaked cod, lardons and tin of drained ackees and heat through.
If you want it more liquid you can add some of the saved liquid saved from cooking the cod.
Transfer to heated serving dish, removing the bunch of thyme, and garnish with lots of fresh chopped parsley.
Serve with rice.
(For more infor about Ackee see my previous post and look at this Wikipedia entry: http://en.wikipedia.org/wiki/Akee )