Ackee and Saltfish

Instructions

1. 1 Soak the salt cod overnight in cold water, changing the water 2-3 times to remove excess salt. Boil the soaked fish for 15 minutes until tender, then drain, cool, and flake into pieces, removing any skin and bones.
2. 2 Heat coconut oil in a large skillet over medium heat. Add the diced onion and bell peppers, cooking for 5 minutes until softened and beginning to color.
3. 3 Add the whole Scotch bonnet (do not pierce it, as you want flavor without extreme heat), thyme sprigs, and diced tomatoes. Cook for 3 minutes until the tomatoes begin to break down.
4. 4 Add the flaked saltfish and toss everything together, cooking for 3-4 minutes to let the fish absorb the flavors of the peppers and onions.
5. 5 Gently fold in the drained ackee, being very careful not to mash the delicate fruit. The ackee should maintain its shape while warming through. Cook for 2-3 minutes.
6. 6 Remove the whole Scotch bonnet and thyme sprigs. Season with black pepper and adjust salt if needed (remember the saltfish is already salty).
7. 7 Serve hot with fried dumplings, boiled green bananas, or hard dough bread for an authentic Jamaican breakfast. Garnish with sliced scallions.