Saltfish and Ackee

• (19 ounce) can ackee1
• lb salt cod fish, without bones↗1⁄2 lb
• vegetable oil↗5 tablespoons
• onion, sliced thin↗1⁄4
• sprig thyme↗1
• garlic clove, minced↗1
• extra thin slices scotch bonnet peppers4
• small tomatoes, sliced↗1
• black pepper, to taste↗
• salt, to taste↗

Step-by-step instructions

1. 1

   Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.

2. 2

   Rinse the fish and flake it into small bites.

3. 3

   Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.

4. 4

   Add fish and stir for 2 minutes.

5. 5

   Drain ackee, stir into pan taking care not to crush it or break it apart too much.

6. 6

   Stir in tomatoes and cook a little longer till they are soft.

7. 7

   Take a taste test. Sprinkle with pepper and add salt if needed.

8. 8

   Serve alone, or with white rice.