red bell pepper
scallion (green/spring onion)
Cariblend® Mild Jerk Spice
Cariblend® Super Brine
olive oil (extra virgin)
Carib-Norwegian Lightly-Salted Cod with Ackee
- 250 g fresh cod fillets
- 1080 g ackee (2 x 540g/19 oz cans)
- 100 g bacon lardons (or 8 strips of bacon, chopped)
- 1 onion (coarsely chopped)
- 1 tomato (diced)
- ½ sweet red pepper (bell pepper, seeds and pith removed, diced)
- 8 cherry tomatoes
- 4 spring onions (green parts only, coarsely chopped)
- 2 tsp Cariblend® Mild Jerk Spice Mix
- 3 tbsp coconut oil
- 1 litre Cariblend® Super Brine (for brining the cod)
For the Dressing (if cooking Sous Vide)
- 4 tbsp olive oil
- Juice of ½ lemon
- 2 sprigs of curly-leafed parsley (finely chopped)
- Place the cod fillets in a large bowl and pour over the Cariblend® Super Brine.
- Cover the bowl and place in the refrigerator for one hour (very lightly salted), or two hours (lightly salted), or overnight (moderately salted).
- Whilst the cod is brining, prepare the bacon lardons and, if you plan to cook the cod Sous Vide, the Sous Vide dressing.
- Fry the bacon lardons until crisp. Drain on a plate lined with paper towel and pat dry with a paper towel. Set aside.
- For the Sous Vide dressing, combine the coconut oil, lemon juice, parsley, and salt in a small bowl. Set aside.
- After the cod has finished brining, remove it from the bowl and rinse thoroughly with cold water. Pat dry and divide into 4 equal pieces.
- Steam the cod pieces in a steamer basket over boiling water (or in a steam oven) for 20 minutes. Cool, flake gently, and set aside.
To Cook Sous Vide:
- Dip each piece into the Sous Vide dressing, coat thoroughly, and then place in an individual Sous Vide pouch.
- Place the pouches in your Sous Vide cooker or Sous Vide oven at 65°C (150°F) for 75 minutes. If you don’t have a Sous Vide cooker, place each cod piece in a cook-in bag, seal (excluding as much air as possible), then place in a saucepan of water maintained at 65°C for 75 minutes.
- After 75 minutes in the sous vide cooker, remove the pieces of cod from their pouches and pat dry with a paper towel. Cool, flake gently, and set aside.
- Meanwhile, drain the canned ackee in a colander or sieve and set aside (N.B. Canned ackee has already been cooked and is very fragile: handle gently).
- In a large frying pan or skillet (with a lid), fry the tomato, onion, and sweet red pepper until the tomato and bell pepper are soft and the onion is translucent.
- Add the flaked cod fish, cherry tomatoes and chopped spring onions to the skillet. Sprinkle with half the jerk spice and mix gently but thoroughly.
- Gently fold in the ackee, sprinkle over the second half of the jerk spice, cover and simmer on low heat for 5 to 10 minutes with little or no stirring. Do not over-cook or over-stir: if you do, the ackee will turn into mush.
- Serve hot.