Ingredients

• 2 cans ackee
• 1 pound salted cod
• 1/4 cup oil
• 1 large onion, sliced
• 1 tomato, chopped
• 3 Scotch Bonnet pepper slices
• 1 teaspoon fresh thyme
• 2 scallions, sliced
• Salt and fresh ground pepper

Browse by ingredient

Instructions

1. Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.