Steps
- Soak 225g of boneless salted cod in water overnight. Drain, cover with fresh water in a saucepan, and boil until tender and no longer excessively salty. Drain and flake.
- Heat 2 tablespoons of canola oil in a large skillet over medium heat. Saute 1 chopped yellow onion, 2 chopped scallions, and the leaves from 2 fresh thyme sprigs for 3-4 minutes.
- Add the saltfish and stir for 1 minute. Gently fold in 1 chopped Roma tomato and 400g of canned ackee, drained.
- Cook for 3-4 minutes, stirring gently, until heated through. Season with ½ teaspoon of black pepper.