Ackee and saltfish

By MasterChef Canada
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  • 200 grams salt fish
  • 5 sprigs fresh thyme
  • 200 grams ackee - canned
  • 2 tablespoons coconut oil
  • 1 tablespoon olive oil
  • 1 medium Spanish onion
  • 1/2 small orange bell pepper
  • 1 medium tomato
  • 2 cloves garlic
  • 1/4 small (to taste) scotch bonnet pepper
  • 6 stalks cilantro stem - save leaves for garnish
  • 2 scallions
  • Salt, to taste
  • Pepper, to taste


  1. Soak salt fish in cold water overnight. Drain.
  2. In pot of fresh simmering water, add thyme and soaked fish. Simmer fish until it just starts to flake - about six minutes. Remove from water and using fork, flake fish into large pieces.
  3. In saute pan over high heat, cook onion in coconut oil until brown and soft, about five minutes. Season with salt and pepper. Add bell pepper, garlic, scotch bonnet and cook two more minutes.
  4. Add flaked fish, ackee, tomato, scallion, cilantro stem and olive oil. Cook one more minute. Reseason if necessary and serve with dumplings. 
  5. Heat oil in pot or dutch oven on stovetop to 350 F. Fry dumplings until golden brown - about six minutes. Drain onto paper towel.

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This recipe appears in MasterChef Canada (© 2019)

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