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Ingredientes
- 1 lb Salted codfish, preferably boned
- 6 x Bacon strips
- 1 Tbsp. Oil
- 1 x Warm pepper, seeded and thinly sliced, preferably a Scotch bonnet
- 2 x Scallions, minced
- 1 med Tomato, diced
- 1 x Onion, minced
- 1 can (19-ounce.) ackees Salt and pepper to taste
- 1 x Green bell pepper, in strips, for garnish
Direcciones
- For Terri (and anyone else), here are three recipes from JERK: BARBECUE
- Cover the codfish with cool water and soak for 30 to 40 min. This will help to remove the excess salt from the fish. Pour out the original water and add in another qt of fresh water. Bring to a full boil and then drain.
- Remove any bones and skin and then flake the codfish.
- Fry the bacon till crisp. Remove the bacon from the pan, drain well, and crumble. Set aside.
- Reduce the heat under the skillet and add in the oil, warm pepper, scallions, tomato, and onion. Cook till the onion is transparent, 3 to 4 min.
- Drain the ackees and stir into the saute/fry mix along with the codfish.
- Season to taste with salt and pepper. Cover and cook over low heat for approximately 5 min, or possibly till all the flavors are blended. You will want to use a slotted spoon to remove the fish and ackees from the pan.
- Garnish each serving with the crumbled bacon and pepper strips.
- Serves 6.
- (Willinsky says you cannot get fresh ackees unless you're in the islands, because there are import restrictions. Canned ackees are available in ethnic food stores which specialize in Hispanic or possibly West Indian food.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 524g | |
| Calories 1006 | |
| Calories from Fat 832 | 83% |
| Total Fat 92.51g | 116% |
| Saturated Fat 27.23g | 109% |
| Trans Fat 0.35g | |
| Cholesterol 118mg | 39% |
| Sodium 1467mg | 61% |
| Potassium 1022mg | 29% |
| Total Carbs 21.42g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.15g | 7% |
| Protein 23.62g | 38% |
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