Directions

Directions:   Wash codfish and put in the large pot, Add enough cold water to cover the codfish, put the codfish to boil on medium flame uncover to avoid over flow. Boil for 10 minutes then remove from flame, save 2 cups of the codfish water aside and drain off the rest. Add fresh cold water to the codfish again and put back on the flame to boil for another 10 minutes. After 10 minutes remove from flame and drain. Set aside and let cool. While the codfish cool, Open the can of Ackee and pour in the strainer to drain, pour the codfish water over the Ackee and let it continue to drain. Cut up the onion, tomato, scallion and set aside, and then wash the salt pork in cold water and blot dry. Cut up the salt pork in 1-2 inch strips, put olive oil in the medium dutch pot and add salt pork and then cover (to avoid splatter) and fry on medium flame until lightly brown (check to make sure that it doesn't burn as it browns very quickly). Once the salt pork browns, Remove the pan with salt pork from the flame and set aside. Break the codfish in small bite size pieces. Place the medium dutch pot or medium size pot with the salt pork back on high flame let it get hot (be careful not to burn the pork). Add the codfish and stir, add the tomato and stir, add the onion, scallion, thyme, black pepper, crushed red pepper and stir, add the Ackee and stir, (taste before you add the salt) then add the salt to taste if needed. Cover on simmer for about 5 minutes and stir occasionally. Remove from heat.