Ackee and Saltfish

Instructions

1. Prepare the saltfish
   Soak the saltfish overnight in cold water, changing the water 2-3 times to remove excess salt. Once soaked, drain the fish, place in a pot with fresh water, and bring to a boil. Simmer for 5 minutes, then drain again. When cool enough to handle, flake the fish into bite-sized pieces, removing any bones and skin.
2. Sauté the aromatics
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until the onions become translucent. Add the Scotch bonnet pepper and thyme leaves, cooking for another minute until fragrant.
3. Add the tomatoes
   Add the diced tomatoes to the skillet and cook for about 5 minutes until they begin to break down and release their juices, creating a light sauce. Stir occasionally to prevent sticking.
4. Incorporate the saltfish
   Add the flaked saltfish to the skillet, stirring gently to combine with the vegetables. Cook for about 5 minutes to allow the flavors to meld together.
5. Add the ackee
   If using canned ackee, drain thoroughly and rinse gently with cold water. If using fresh ackee, ensure it's properly prepared (never use unripe ackee as it can be toxic). Very gently fold the ackee into the mixture, being careful not to break up the delicate fruit too much. Cook for just 2-3 minutes to warm through.
6. Finish the dish
   Add the black pepper and optional butter for richness. Gently stir once more to incorporate. Taste and adjust seasoning if needed, though additional salt is rarely needed. Remove from heat and garnish with chopped green onions.