| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food3, Ood9 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Salt fish; (cod) (1lb) |
| 1 |
|
425 g; (15oz) tin ackee |
| 110 |
g |
Margarine; (4oz) |
| 2 |
|
Rashers of bacon; chopped |
| 1 |
lg |
Onion; chopped |
| 2 |
md |
Tomatoes; chopped |
| 1 |
md |
Sweet pepper; chopped |
| 1/2 |
ts |
Thyme |
|
|
Black pepper and salt to taste |
|
|
Parsley to garnish |
INSTRUCTIONS
Boil the fish for 10 minutes or, alternatively, soak overnight. Wash
to remove excess salt, remove the skin and bones and flake the fish.
Open the tin of ackee and drain. Melt the margarine in a pan and
gently fry the bacon for 3 minutes. Add the onion, tomatoes and sweet
pepper to the pan together with the thyme. Cook for a further 5
minutes, stirring gently. Add the fish, black pepper and salt and
cook for 10 minutes.
Add the ackee and cook for 8-10 minutes, turning gently. Garnish with
the parsley and serve with rice and gungo peas.
Converted by MC_Buster.
Per serving: 230 Calories (kcal); 22g Total Fat; (85% calories from
fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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