Recipe detail

Fish Ackee and saltfish

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Other

Program steps

  • Preheating:
  • 60 °C

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time icon Termination by time
time icon 01:00 hh:mm
probe icon 57 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
salt-cod, soaked 8 hours, refreshing the water 3-4 times 500 g
fresh ackees, peeled, cleaned and diced 24 pcs
onion, finely chopped 1 pcs
butter 50 g
habanero chili, seeded and finely chopped 1 pcs
sweet peppers, diced 2 pcs
tomatoes, cored and diced 2 pcs
sprig of fresh thyme, finely chopped 1 pcs
garlic cloves, halved, stemmed and finely chopped 2 pcs
slices of streaky bacon, skinned, boned and diced 8 pcs


1. Set the oven on steam at 57°C 2. Vacuum pack the salt-cod and cook for 60 minutes 3. Once the fish has cooked, bone it and flake its flesh 4. In a saucepan, sauté the onion, bacon and sweet pepper – also adding the garlic, chili and thyme as you along 5. Add the tomatoes and fish, lower the temperature and simmer for 10 minutes 6. Add the ackee, stirring gently to avoid breaking it. Cook until the fruit warms through and serve

Recommended accessories

Stainless wire shelving