Saltfish and Ackee Scramble (Dairy & Nut-Free)

Ingredients

• about 450 g Salted Cod (Saltfish)
• 2 cans Ackee (canned)
• 8 Eggs
• 2 tablespoons Dairy-Free Butter (e.g., Miyoko's)
• 1 medium Onion
• 1 medium Bell Pepper (red or yellow)
• 1/2 Scotch Bonnet Pepper (optional, finely chopped)
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Allspice
• 1 medium Tomato

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of Salted Cod (Saltfish) into a large pot. Add enough cold water to fully cover the fish. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 30 minutes; carefully drain all the water from the pot.
2. 2Allow the about 450 g of Salted Cod (Saltfish) to cool slightly, about 5 minutes. Use a fork to flake the fish into small, bite-sized pieces, carefully checking for and removing any bones.
3. 3Dice the 1 medium Onion into 0.635 cm pieces. Dice the 1 medium Bell Pepper (red or yellow) into 0.635 cm pieces. Finely chop the 1/2 Scotch Bonnet Pepper (if using) into very small pieces. Place a 30.48 cm skillet over medium heat (176.7°C / 175°C), add the 2 tablespoons of Dairy-Free Butter, and let it melt completely. Add the diced 1 medium Onion and the diced 1 medium Bell Pepper to the skillet and sauté for 5 minutes, stirring occasionally, until they become soft and translucent.
4. 4Add the flaked about 450 g of Salted Cod (Saltfish) and the optional finely chopped 1/2 Scotch Bonnet Pepper to the skillet. Continue to cook for another 5 minutes, stirring occasionally, until the fish is heated through.
5. 5Gently add the 2 cans Ackee to the skillet. Stir very carefully for 2 to 3 minutes, just until the ackee is heated through, making sure not to mash the delicate ackee pieces.
6. 6In a separate medium bowl, whisk together the 8 Eggs, 1/2 teaspoon Black Pepper, and 1/4 teaspoon Allspice with a fork until the yolks and whites are fully combined and slightly frothy.
7. 7Pour the whisked egg mixture evenly over the ingredients in the skillet. Cook for 5 to 7 minutes, stirring gently and continuously, until the eggs are set but still appear slightly moist. The internal temperature of the eggs should reach 71°C.
8. 8Dice the 1 medium Tomato into 0.635 cm pieces. Immediately transfer the Saltfish and Ackee Scramble to serving plates and garnish each serving with the diced 1 medium Tomato.

Substitutions

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