Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 4 oz. salt codfish
  • Freshly ground pepper
  • 2 tablespoons vegetable oil


Soak the fish overnight. Drain, rinse, and put on to cook with fresh cold water to cover. Cook until tender, about 15 minutes. Drain. Remove any bones and skin and flake fish finely. Heat the oil in a frying pan and sauté the onion until tender, but not browned. Add the fish, hot pepper, pepper to taste, parsley and ackees, and cook for a few minutes, stirring with a wooden spoon. Crush the ack