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

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, sauti onion until softened, add tomato, peppers, thyme and cod. Sauti 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