Cod Cod With Wild Rice Ackee Jalapeno Salsa And Poached Eggs

Cod Cod With Wild Rice Ackee Jalapeno Salsa And Poached Eggs

A practical Cod Cod With Wild Rice Ackee Jalapeno Salsa And Poached Eggs recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.

Total time: 20 minutes

Ingredients

• 1 Tbsp Vegetable Oil
• 2 Onions, Thinly Sliced
• 3 Tbsp Finely Crushed Garlic
• Pinch Thyme Leaves
• 1 Tsp Finely Chopped Scotch Bonnet Chilli
• 1/2 Green Pepper, Finely Chopped
• 1/2 Red Pepper, Finely Chopped
• 1 Tomato, Finely Chopped
• 240G/8 3/4Oz Boiled Salt Cod, Broken Into Flakes
• 200G/7Oz Tinned Ackee, Drained And Left Whole
• 1 Red Pepper, Deseeded And Thinly Sliced
• 1 Green Pepper, Deseeded And Thinly Sliced
• 1 Onion, Thinly Sliced
• 2 Sprigs Fresh Thyme, Leaves Picked
• 2 Garlic Cloves, Thinly Sliced
• 1/4 Scotch Bonnet Chilli, Deseeded And Finely Chopped
• 2 Tbsp Olive Oil
• 100Ml/3 1/2Fl Oz White Wine Vinegar
• 50G/1 3/4Oz Caster Sugar
• 2 Free-Range Eggs
• 1 Avocado, Destoned, Peeled And Sliced

Method

1. Heat the oil in a large frying pan and cook the onions until soft and golden, about 5 minutes.
2. Add the chilli, peppers, tomato, salt cod flakes and ackee, and simmer for 1 minute.
3. Stir in the red beans, bring to a boil, reduce the heat and simmer for 15 minutes.
4. Place the onion in a pan and cook until soft, about 5 minutes.
5. Add the thyme, cloves and chilli and season.
6. Add the oil, vinegar and sugar and cook for a further 5 minutes, and then remove from the heat.
7. While the beans are cooking, poach the eggs, cool under running water, peel and cut in half.
8. Re cool in their liquid.
9. To serve, slice the eggs into thick slices and arrange in the centre of a serving plate.
10. Pour the ackee and the evoo around the eggs.
11. Sprinkle over the avocado and sprinkle with lime juice.
12. Garnish with roasted poached eggs.

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