1

If using store bought saltfish, soak overnight and boil the next day to de-salt the fish. Use two forks to flake - skip this step if you are using my unrefined version of saltfish. Debone and scrap off the skin. Boil off the salt.

2

Drain off the ackee (already cooked in the can) in a colander and rinse with water. Set aside.

3

Add the olive oil to a cooking pan on medium high heat.

4

Sauté the onion until soft and tender, then add the green bell peppers and tomatoes.

5

Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.

6

Remove the lid, increase the heat to medium, then add the saltfish to the skillet. Stir so the green bell peppers and onions combine and cook for 5 minutes.

7

Season the vegetables, saltfish, and scotch bonnet (optional if you prefer a milder dish) and stir.

8

Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the saltfish. Do not over fold/stir or the ackee will turn to mush.

9

Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.

10

Serving size: 1 cup of ackee and saltfish