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
Pasos
In a large saucepan add the Saltfish and cover with water.
Bring to boil for 25 minutes, drain and add a fresh batch of hot water.
Bring to a boil for an additional 20 minutes.
Transfer Saltfish to a bowl, and flake with a fork into large chunks; set aside.
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.
Add reserved saltfish, scallions, drain and add the 2 (16 oz) cans of Ackee, stirring gently to keep saltfish and ackee in large pieces.