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| 450 Gramm | Salt fish; (cod) (1lb) |
| 1 | 425 g; (15oz) tin ackee |
| 110 Gramm | Margarine; (4oz) |
| 2 | Rashers of bacon; chopped |
| 1 gross | Onion chopped |
| 2 mittel | Tomatoes chopped |
| 1 mittel | sweet pepper chopped |
| 1/2 Teelöffel | thyme |
| | Black pepper and salt to taste |
| | Parsley to garnish |
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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.
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
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