• 1 lb Saltfish
  • 2 (16oz) cans of Ackee, drained
  • 2 Red bell pepper, finely sliced with seeds removed
  • 2 Onion, small, finely sliced
  • 1 Bunch Scallions, green and white parts chopped
  • 1 Scotch bonnet pepper, minced
  • 2 Sprig Thyme
  • 4 Roma Tomato, cut into wedges
  • Salt & pepper to taste
  • 2 tablespoon neutral oil


  1. In a large saucepan add the Saltfish and cover with water.
  2. Bring to boil for 25 minutes, drain and add a fresh batch of hot water.
  3. Bring to a boil for an additional 20 minutes.
  4. Transfer Saltfish to a bowl, and flake with a fork into large chunks; set aside.
  5. Heat oil in a large skillet over medium-high heat; add bell pepper, onion, scallions, scotch bonnet, thyme, tomato and cook, stirring, until soft, about 10 minutes.
  6. Add reserved saltfish, scallions, drain and add the 2 (16 oz) cans of Ackee, stirring gently to keep saltfish and ackee in large pieces.
  7. Cook until warmed through, about 5 minutes.
  8. Season with salt and pepper.