4 Servings 30 min Cook
2 2/3 Oz Cod
1/2 Cup Vegetable Oil
4 Clove Garlic
2 Tsp Thyme
2 Onion Onions
4 Medium (4-1/8" long) Scallions
1/2 Cup, sliced Green Bell Pepper
1/2 Cup, sliced Red Bell Pepper
0 Grams Scotch Bonnet Pepper
1 Tsp Pepper
1 Tsp Paprika
Wash off all the salt from the salted codfish and put it in a pot and pour enough water to cover the entire cod.
Put to boil on medium heat for about 15 minutes.
Keep adding water as the water boils and run low.
In the meantime, finely chopped the garlic, sliced the onion, chopped scallion, sliced bell peppers, sliced the scotch bonnet pepper and remove the seeds, then chop finely.
Open the can of ackee and drain off the liquid and put the ackee in a dish and set aside.
Remove from heat and drain the water off and run cold water on it.
*Taste the fish and if its still too salty for you, soak in hot water for another 10 minutes, drain and replace with a new batch of hot water at least twice within the 10 minutes.
If its not too salty, break apart into pieces with your hand and set aside in a dish.
Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds.
Add the sprig of thyme and cook for 30 seconds.
Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes.
Stir the entire mix as needed.
*If the fish required more soaking, then go ahead and drain the water from the codfish and if its not already break into small pieces, use your hand to separate it into small pieces.
Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed.
Add the ackee to the skillet and simmer for another 2 minutes.
Stir in the black pepper and turn off the stove.
Garnish the cooked meal with the paprika.
Great to pair with Bread, boiled food or fried dumplings.
