Ingredients
- 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
Directions
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, saute onion until softened, add tomato, peppers, thyme and cod. Saute 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.












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