Ingredients

Instructions

1. 1

   Place the salted codfish in a pot of water and bring to a boil. Drain the water and repeat the process once or twice to remove excess salt. Flake the fish into bite-sized pieces and set aside.

2. 2

   Heat the vegetable oil in a large skillet over medium heat.

3. 3

   Add the chopped onion, red and green bell peppers, and scotch bonnet pepper. Sauté for about 5 minutes until the onions are translucent.

4. 4

   Stir in the minced garlic and chopped tomatoes. Cook for another 3 minutes until the tomatoes soften.

5. 5

   Add the flaked saltfish and fresh thyme sprigs to the skillet. Stir well to combine with the vegetables and cook for 5 minutes to let the flavors meld.

6. 6

   Gently fold in the drained ackee. Be very careful not to over-stir, as ackee is delicate and can easily turn into mush; you want to keep the pods as whole as possible.

7. 7

   Season with black pepper. Cook for another 2-3 minutes until the ackee is heated through.

8. 8

   Remove from heat, discard the thyme stems, garnish with chopped scallions, and serve hot.