Saltfish and Ackee Breakfast Fry-Up

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Trinidadian breakfast of salted cod sautéed with ackee, peppers, and onions, delivering a savory and satisfying start to the day. This Caribbean-inspired recipe, ready in about 30 minutes, combines salted cod (saltfish), canned ackee, vegetable oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Caribbean cuisine 350 cal/serving

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Ingredients

1/2 lb, soaked and flaked salted cod (saltfish)
1 cup, drained canned ackee
2 tbsp vegetable oil
1 small, sliced yellow onion
1/2, sliced green bell pepper
1/2, sliced red bell pepper
1 small, seeded and minced (optional) scotch bonnet pepper
1 tsp fresh thyme leaves
to taste black pepper
2, chopped scallions (green onions)
1 tbsp fresh lime juice

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Instructions

Step 1: Rinse 1/2 lb salted cod thoroughly and soak in cold water for 4-6 hours, changing water 2-3 times to desalinate. Drain and flake the cod into bite-sized pieces.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 small sliced yellow onion, 1/2 sliced green bell pepper, 1/2 sliced red bell pepper, and 1 small minced scotch bonnet pepper (if using). Sauté for 5 minutes until vegetables soften and are fragrant.
Step 3: Add the flaked salted cod and 1 tsp fresh thyme leaves to the skillet. Cook for 5 minutes, stirring occasionally, until the cod is heated through and slightly browned.
Step 4: Gently fold in 1 cup drained canned ackee and cook for another 3 minutes, being careful not to mash the ackee.
Step 5: Season with freshly ground black pepper to taste and stir in 2 chopped scallions and 1 tbsp fresh lime juice for brightness.
Step 6: Remove from heat and serve immediately with fried dumplings or bread.