Place the salted codfish in a pot of boiling water and boil for 10 to 15 minutes to remove excess salt, then drain and rinse with cold water.

Flake the cooked fish into small pieces with a fork, ensuring all skin and bones are carefully removed.

Heat the oil in a large skillet or Dutch oven over medium heat, then add the chopped onion, garlic, scallions, and Scotch bonnet pepper.

Sauté the aromatic vegetables for about 3 to 5 minutes until the onions are soft and fragrant.

Add the diced tomato and fresh thyme, cooking for another 2 minutes until the tomatoes start to release their juices.

Stir in the flaked saltfish and the chopped callaloo, mixing well to combine all the ingredients evenly.

Pour in the water, cover the pan with a tight-fitting lid, and reduce the heat to low-medium.

Steam the mixture for 8 to 10 minutes until the callaloo is wilted and tender but still retains a vibrant green color.

Remove the lid and cook for 1 additional minute to allow any excess liquid to evaporate, then season with black pepper.

Serve hot immediately, traditionally paired with boiled dumplings, green bananas, or roasted breadfruit for a complete meal.