Ackee and Saltfish by Coach Chloe

Points® value
Total Time
25 min
15 min
10 min


Dried salted Atlantic cod

½ pound(s)

Canned and drained jamaican akee (ackee)

19 oz, (1 can)

Olive oil

3 tbsp(s)


1 medium, chopped

Bell pepper

½ item(s), medium, chopped


1 medium, chopped

Scotch bonnet

½ pepper(s), optional, chopped

Black pepper

1 tsp(s)


  1. If using 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. Debone and scrap off the skin. Boil off the salt.
  2. Drain off the ackee (already cooked in the can) in a colander and rinse with water. Set aside.
  3. Add the olive oil to a cooking pan on medium high heat.
  4. Sauté the onion until soft and tender, then add the green bell peppers and tomatoes.
  5. Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.
  6. Remove the lid, increase the heat to medium, then add the saltfish to the skillet. Stir so the green bell peppers and onions combine and cook for 5 minutes.
  7. Season the vegetables, saltfish, and scotch bonnet (optional if you prefer a milder dish) and stir.
  8. 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.
  9. Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
  10. Serving size: 1 cup of ackee and saltfish


Looking for a vegetarian twist? Substitute the salt fish for Jackfruit or hearts of palm for an equally tasty and nutritious dish that is sure to be a crowd pleaser!