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Correo Electrónico
Add a photoTHIS RECIPE WAS SHARED BY MY LATE HUSBAND HE WAS FROM JAMAICA. THIS IS THEIR NATIONAL DISH AND IS USUALLY SERVED FOR BREAKFAST IT IS SO DELICIOUS
Ingredientes
- 10OZ, SALT COD, 1/4 CUP OLIVE OIL,1LARGE RED SPANISH
- ONION , PEELED AND CUT INTO RINGS, 3 CLOVES GARLIC, PEELED AND FINELY CHOPPED,1 GREEN BELL PEPPER SEEDED AND CUT INTO THIN STRIPS, 1-2 SCOTCH BONNET CHILIES PREFERABLY YELLOW SEEDEDCAND CUT INTO
- FINE STRIPS, 2 LARGE TOMATOES BLANCHED, PEELED SEEDED AND DICED, LEAVES FROM 2 SPRIGS THYME
- FLESH FROM 6 RIPE ACKEE FRUITS, SEEDEDAND BLANCHED
- ' OR ONE 15 OZ CAN OF ACKEE DRAINED, SALT AND FRESHLY
- GROUND PEPPER TO TASTE
Direcciones
- SOAK THE COD, OVERNIGHT IN LOTS OF COLD WATER.
- THE NEXT DAY , RINSE THOROUGHLY TO GET RID OF MOST OF THE SALT. TASTE A PIECE OF THE FISH TO TEST FOR
- SALTINESS. IF STILL SALTY, RINSE SEVERAL TIMES UNDER COLD WATER OR SOAK FOR A FURTHUR 1- 2 HOURS, THEN RINSE. REMOVE THE BONES AND FLAKE INTO SMALL PIECES. SET ASIDE. IN A LARGE, DEEP , HEAVY- BOTTOMED SKILLET , HEAT THE OIL OVER A HIGH HEAT AND FRY THE ONION, GARLIC, BELL PEPPER, AND CHILIES UNTIL SOFTENED
- ADD THE TOMATOES AND THYME LEAVES AND TOSS TOGETHER FOR A FEW SECONDS. THEN ADD THE SALT COD AND ACKEE, STIR THE MIXTURE WELL AND CONTINUE COOKING OVER HIGH HEAT FOR ABOUT 2 MORE MINUTES UNTIL WELL BLENDED. SEASON WITH SALT AND PEPPER AND SERVE HOT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 16 | 7% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 4984mg | 208% |
| Potassium 1238mg | 35% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.36g | 1% |
| Protein 45.6g | 73% |
