Ingredients

Instructions

1. 1

   Place the salted cod in a pot of water and boil for 20 minutes to remove excess salt. Drain, rinse with cold water, and flake the fish into bite-sized pieces, ensuring all bones are removed.

2. 2

   Heat the oil in a large skillet over medium heat. Add the chopped onion, red and green bell peppers, and garlic. Sauté for about 5 minutes until the onions are translucent.

3. 3

   Stir in the flaked saltfish and cook for another 5 minutes, allowing the fish to crisp slightly and absorb the aromatic flavors.

4. 4

   Add the chopped tomatoes, thyme sprigs, and the scotch bonnet pepper. Cook for 3 minutes until the tomatoes just begin to soften.

5. 5

   Gently fold in the drained ackee and chopped scallions. Be extremely careful to fold rather than stir, as ackee is delicate and can easily turn to mush.

6. 6

   Reduce the heat to low, cover the skillet, and let it simmer for 3 to 5 minutes to heat the ackee through completely.

7. 7

   Remove the thyme stems and the whole scotch bonnet pepper before serving. Season with black pepper and serve hot.