Jamaican Ackee and Saltfish (Paleo, Keto, Gluten-Free)

4 standard portions

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Ingredients

• ½ lb saltfish or 1 cup of my unrefined version of homemade saltfish
• 1 19oz ackee (I prefer Grace brand)
• 4 tbsp olive oil (()
• 1 medium onion (chopped)
• 2 garlic cloves (chopped, optional)
• ½ red bell pepper (chopped)
• ½ green bell pepper (chopped)
• 1 medium tomato (chopped)
• 1 tbsp tomato paste
• 4 sprigs thyme (stem on or de-stemmed)
• ½ scotch bonnet (finely chopped (skip if you don't want heat))
• ½ tsp paprika
• 1 tsp black pepper

Method

1. If you are using the store bought saltfish, soak overnight and boil the next day to de-salt the fish. Use two forks to flake - skip this step if you are using my unrefined version of saltfish.
2. Drain off the ackee in a colander and rinse with water. Set aside.
3. Add olive oil (and garlic if you are using it) to a medium sized frying pan on medium heat.
4. Saute the onion until soft and tender, then add the red and green bell peppers and tomatoes.
5. Cover the skillet, reduce the heat to low and leave so the peppers soften (this should take about 5 minutes).
6. Remove the lid, increase the heat to medium, then add the saltfish and tomato paste to the skillet.
7. Stir so the bell peppers and onions combine and cook for 5 minutes.
8. Season the vegetables and saltfish with the thyme and scotch bonnet and stir, then add the paprika.
9. Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the saltfish. Do not over fold/stir or the ackee will turn to mush.
10. Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
11. Garnish with black pepper prior to serving.