Prep: 5 minutes
Total: 25 minutes
1 (13 ounce|370 grams) can ackee (use fresh if you have—about 2 cups), drained and rinsed
1/2 pound|225 grams boneless, skinless salt cod
2 tablespoons olive oil
2-3 sprigs fresh thyme
2 garlic cloves, minced
1 habanero or scotch bonnet pepper, stemmed, and diced
1 medium yellow onion, diced
1 red bell pepper, stemmed, seeded, and diced
1 medium tomato, diced
1/4 teaspoon black pepper
3 scallions, thinly sliced
1. Soak the fish in cold water overnight or a minimum 8 hours, changing the water several times (this removes most of the salt).
2. The next day, place the fish in a medium saucepan, cover with water, and bring to the boil over high heat. Reduce the heat to maintain a simmer and cook until tender, about 15 minutes. Remove the fish from the water and cool, then, using a fork, shred it into chunks.
2. In a large skillet over medium-high, heat the oil. Add the thyme, garlic, peppers, and onion and cook until soft, 3 to 5 minutes.
3. Reduce the heat to medium and add the fish and tomatoes. Cook for 5 minutes, until the fish is heated through and the tomatoes are slightly soft. Stir in the ackee and scallions and cook until heated through, stirring gently so as to not break up the ackee, about 5 minutes more.