Ackee and Saltfish

Cover the saltfish with 1500 ml of cold water and let it soak for 8 hours, changing the water 2–3 times to draw out the excess salt.

Transfer the saltfish to a pot, cover with the remaining water, bring to a boil and cook for 5–7 minutes. Drain, let the fish cool, then remove the skin and bones and flake the flesh into large pieces.

Drain the canned ackee in a colander. Handle it gently so the pieces stay whole.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, hot pepper and thyme; sauté for 4–5 minutes until the onion softens.

Add the tomatoes, black pepper and ground allspice. Cook for 3–4 minutes, until the tomatoes begin to soften.

Stir in the flaked saltfish and sauté for 3 minutes. Add the ackee and scallions, gently fold together with a spatula and warm through over low heat for 5 minutes, taking care not to break up the ackee.

Serve hot right away, garnished with the remaining scallions if desired.