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Easy Salt Fish Recipe

This simple Salt Fish recipe is a favorite in Jamaica and throughout the Caribbean. Savory salted cod is filleted and torn into small pieces and sautéed with herbs and spices. Known as bacalao in Spanish-speaking countries, this recipe is quick, easy and delicious.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Caribbean
Keyword: Salt Fish
Servings: 6
Author: Izzy

Ingredients

  • 12 ounces salt fish broken into small pieces or shredded
  • 1 tablespoon canola oil
  • 1-2 cloves garlic minced
  • 1 medium yellow onion sliced
  • 1 cup mixed bell peppers
  • 1 teaspoon fresh thyme or ¼ teaspoon dried
  • 1 hot banana pepper or 1 scotch bonnet pepper, minced (optional)
  • 18 ounces canned ackee optional
  • Salt and pepper to taste

Instructions

  • If needed, desalt the saltfish by placing in a medium bowl and covering with boiling water. Soak overnight and discard the salty water. Reserve the saltfish.
  • Place a large skillet over medium heat. When hot, add the oil and garlic. Saute for 30 seconds or just until fragrant. Then add the onion, tomatoes, thyme and hot pepper.
  • Cook uncovered for 7 to 10 minutes until softened and reduced somewhat, stirring every few minutes.
  • Reduce heat to low. Add the reserved salt fish and simmer for 5 minutes.
  • Add optional canned ackee, and season with salt and pepper to taste. Serve warm or cold.

Notes

  • Make-Ahead Tips: You can store cooked saltfish for up to 3 days in an airtight container in the refrigerator. Do not freeze.