Jamaican Ackee and Saltfish

Ingredients

½ lb salted codfish (salted pollock or saltfish)
1 can (19 oz) ackee (drained) or 2 cups fresh ackee (if available)
2 tbsp vegetable oil or coconut oil 4-6 pimento berries
1 small onion, sliced
2 stalks scallion, chopped
1 medium tomato, diced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 Scotch bonnet pepper, finely chopped (optional)
2 sprigs fresh thyme
Black pepper, to taste
Pinch of all-purpose seasoning (optional)

Instructions

• Prepare the Saltfish:
  Soak the saltfish overnight or boil for 10–15 minutes to remove excess salt. Drain, flake, and set aside.
• Sauté the Vegetables:
  Heat oil in a skillet over medium heat. Add pimento berries, onion, scallion, tomato, bell peppers, Scotch bonnet, and thyme. Sauté 3–5 minutes until fragrant.
• Add the Saltfish:
  Stir in the flaked saltfish and cook for another 3–4 minutes to combine the flavors.
• Fold in the Ackee:
  Gently fold in the ackee. Season with black pepper and all-purpose seasoning if desired.
  Cook on low heat for 3–5 minutes, being careful not to mash the ackee.
• Serve and Enjoy:
  Remove from heat and serve warm with your favorite sides — boiled green banana, fried dumpling, or roasted breadfruit.