Poached smoked haddock with ackee and wilted callaloo



For the smoked haddock

For the ackee

For the callaloo

  • 500g/1lb 2oz callaloo, washed and dried


  1. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.

  2. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.

  3. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.

  4. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.

  5. Add the chopped tomatoes, and fish stock if the mixture seems dry.

  6. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo.

  7. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted.

  8. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside.