Ackee and Saltfish

Ingredients

• 250 g Salt Cod
• 540 g Ackee
• 1 pcs Onion
• 1 pcs Tomato
• 1 pcs Red Bell Pepper
• 1 pcs Scotch Bonnet Pepper
• 3 pcs Scallion
• 3 pcs Garlic
• 6 pcs Fresh Thyme
• 0.5 tsp Black Pepper
• 0.5 tsp Kosher Salt
• 2 tbsp Vegetable Oil
• 1 pcs Lime

Method

1. Place {salt_cod} in a saucepan, cover with cold water, and soak to loosen excess salt before cooking.
2. Drain the soaked {salt_cod}, cover with fresh water in a saucepan over medium heat, and simmer until the fish flakes easily and smells mellow, then drain well.
3. Thinly slice {onion}, {red_bell_pepper}, {scotch_bonnet_pepper}, {scallion}, and {garlic}, dice {tomato}, strip the leaves from {fresh_thyme}, and cut {lime} for serving.
4. When cool enough to handle, remove any bones or skin from {salt_cod} and flake into large pieces so it stays meaty in the pan.
5. Heat {vegetable_oil} in a large skillet over medium heat, add {onion} with a small pinch of {kosher_salt}, and sauté until softened and translucent. Add {red_bell_pepper}, {scotch_bonnet_pepper}, {scallion}, {garlic}, {tomato}, and {fresh_thyme}, seasoning again with a little {kosher_salt}, and cook until fragrant and lightly jammy.
6. Add {salt_cod} to the skillet and toss gently to warm through. Lower to medium-low heat, fold in {ackee}, season with {black_pepper}, and turn the pan carefully until the {ackee} is heated through but still in large, tender pieces.
7. Spoon the {ackee} and {salt_cod} onto warm plates and finish with a squeeze of {lime} for brightness.