| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Salted codfish; preferably boned |
| 6 |
|
Bacon strips |
| 1 |
tb |
Oil |
| 1 |
|
Hot pepper; seeded and thinly sliced, preferably a Scotch bonnet |
| 2 |
|
Scallions; chopped |
| 1 |
md |
Tomato; diced |
| 1 |
|
Onion; chopped |
| 1 |
cn |
(19-oz.) ackees |
|
|
Salt and pepper to taste |
| 1 |
|
Green bell pepper; in strips, for garnish |
INSTRUCTIONS
For Terri (and anyone else), here are three recipes from JERK: BARBECUE
FROM JAMAICA by Helen Willinsky--for things you asked for, Terri.
Cover the codfish with cold water and soak for 30 to 40 minutes. This will
help to remove the excess salt from the fish. Pour out the original water
and add another quart of fresh water. Bring to a full boil and then drain.
Remove any bones and skin and then flake the codfish.
Fry the bacon until crisp. Remove the bacon from the pan, drain well, and
crumble. Set aside.
Reduce the heat under the skillet and add the oil, hot pepper, scallions,
tomato, and onion. Cook until the onion is transparent, 3 to 4 minutes.
Drain the ackees and stir into the saute mixture along with the codfish.
Season to taste with salt and pepper. Cover and cook over low heat for
approximately 5 minutes, or until all the flavors are blended. You will
want to use a slotted spoon to remove the fish and ackees from the pan.
Garnish each serving with the crumbled bacon and pepper strips. Serves 6.
(Willinsky says you can't get fresh ackees unless you're in the islands,
because there are import restrictions. Canned ackees are available in
ethnic food stores that specialize in Hispanic or West Indian food.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Jan 12, 1998
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