Paleo Ackee and Saltfish
Experience the vibrant flavors of the Caribbean with this **Paleo Ackee and Saltfish** recipe—a wholesome twist on Jamaica's national dish. Perfectly flaky saltfish (cod) is paired with buttery ackee, sautéed in nutrient-rich coconut oil alongside fresh vegetables like sweet bell peppers, onions, tomatoes, and optional scotch bonnet for a kick of heat. Bursting with natural flavors from fragrant thyme and scallions, this dish is completely grain-free, dairy-free, and Paleo-compliant. Ready in under an hour, it's a beautifully balanced option for breakfast, lunch, or dinner, served with Paleo-friendly sides like cauliflower rice or a crisp garden salad. Elevate your healthy eating journey with this satisfying, authentic Jamaican classic!
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Recipe Information
Ingredients
- 1 lb Saltfish (cod)
- 20 oz Canned ackee
- 2 tablespoons Coconut oil
- 1 medium Onion
- 1 medium Bell pepper
- 1 medium Tomato
- 0.5 Scotch bonnet pepper (optional)
- 2 cloves Garlic
- 2 Scallions
- 3 sprigs Thyme
- 0.5 teaspoon Black pepper
Instructions
Rinse the saltfish under cold running water to remove excess salt. Place the saltfish in a pot, cover with water, and boil for about 20 minutes. Drain, then repeat boiling with a fresh batch of water to ensure salt is sufficiently removed.
Once desalinated, drain and let the saltfish cool slightly. Flake the fish into bite-sized pieces, removing any bones and skin.
While the saltfish is boiling, finely chop the onion, bell pepper, tomato, garlic, and scallions. If using, carefully deseed and finely chop the scotch bonnet pepper.
Heat a large skillet over medium heat and add coconut oil.
Sauté the onion, garlic, and scotch bonnet pepper in the skillet for 2 to 3 minutes until the onion becomes translucent.
Add the bell pepper, tomato, and scallions to the skillet. Sauté for another 3 to 4 minutes until the vegetables are just tender.
Stir in the flaked saltfish and thyme sprigs. Cook for 4 to 5 minutes, allowing flavors to meld together.
Gently fold in the drained ackee, being careful not to mash it as it's quite delicate.
Continue cooking for another 3 to 4 minutes until everything is heated through.
Season with black pepper to taste. Remove thyme sprigs before serving.
Serve the Paleo Ackee and Saltfish warm, enjoying alongside a Paleo-friendly side like cauliflower rice or a fresh garden salad.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 7970 mg | 347% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
