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Ingredientes
- 450 gm Salt fish, (cod) (1lb)
- 1 x 425 g, (15z) tin ackee
- 110 gm Margarine, (4oz)
- 2 x Rashers of bacon, minced
- 1 lrg Onion, minced
- 2 med Tomatoes, minced
- 1 med Sweet pepper, minced
- 1/2 tsp Thyme
- Black pepper and salt to taste
- Parsley to garnish
Direcciones
- Boil the fish for 10 min or possibly, alternatively, soak overnight. Wash to remove excess salt, remove the skin and bones and flake the fish.
- Open the tin of ackee and drain. Heat the margarine in a pan and gently fry the bacon for 3 min. Add in the onion, tomatoes and sweet pepper to the pan together with the thyme. Cook for a further 5 min, stirring gently. Add in the fish, black pepper and salt and cook for 10 min.
- Add in the ackee and cook for 8-10 min, turning gently. Garnish with the parsley and serve with rice and gungo peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 226 | 79% |
| Total Fat 25.32g | 32% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 2.05g | |
| Cholesterol 53mg | 18% |
| Sodium 2635mg | 110% |
| Potassium 408mg | 12% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.75g | 1% |
| Protein 10.97g | 18% |
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