Name: Savory Jamaican Saltfish and Ackee Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb boneless salted cod; 1 can drained ackee; 2 tbsp coconut oil; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 1/2 red bell pepper, julienned; 1/2 yellow bell pepper, julienned; 2 scallions, chopped; 1/2 scotch bonnet pepper, deseeded and finely minced; 2 sprigs fresh thyme; 1/2 tsp freshly cracked black pepper

Place the salted cod in a medium pot and cover it with cold water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes to remove excess salt.

Drain the water from the pot and taste a small piece of the fish; if it is still too salty, boil it a second time in fresh water for 10 minutes.

Once the fish is cool enough to handle, use your fingers or two forks to shred it into bite-sized flakes, removing any skin or stray bones.

Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, minced garlic, red and yellow bell peppers, scallions, and minced scotch bonnet pepper, then sauté for about 5 minutes until softened and fragrant.

Stir the flaked saltfish and fresh thyme sprigs into the skillet, season with the black pepper, and cook for 3 to 5 minutes to let the flavors meld.

Gently fold the drained ackee into the skillet using a spatula, taking care not to break the delicate pieces. Cover and simmer on low heat for 3 to 5 minutes until the ackee is heated through, then serve immediately alongside hot fried dumplings or boiled green bananas.