JAMAICAN ACKEE AND SALT FISH

1/2  lb.		boneless salted codfish
1/4  cup		vegetable oil
1  teaspoon		sprig fresh thyme
2		1medium onions,s sliced
2  cups		scallions, chopped
1/4  teaspoon		Scotch bonnet pepper, finely chopped with seeds removed
1  teaspoon		freshly ground black pepper
540  grams		sunrite canned ackee

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Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.



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, and Scotch bonnet pepper and cook for 5 minutes.
Stir the entire mix as needed. Add the prepared cod fish 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.