Rinse the salted cod thoroughly under cool running water. Place it in a medium saucepan and cover generously with fresh water.

Bring the water to a boil and cook the cod for 8–10 minutes. Drain and taste a small cooled piece. If it remains excessively salty, cover with fresh water and repeat the boiling process.

Allow the cod to cool enough to handle. Remove any skin or bones and break the fish into medium-sized flakes. Set aside.

Carefully drain the canned ackee in a colander without pressing or vigorously stirring the pieces. Set aside.

Heat the cooking oil in a large skillet over medium heat. Add the onion and red and green bell peppers. Cook for 3–4 minutes until beginning to soften.

Add the scallions and garlic and cook for 1 minute. Add the tomato, Scotch bonnet pepper, and thyme and cook for another 2 minutes.

Add the flaked saltfish and black pepper. Stir gently and cook for 3–4 minutes until the fish is heated through and combined with the vegetables.

Reduce heat to medium-low and carefully fold in the drained ackee. Cook for 2–3 minutes until heated through, avoiding vigorous stirring so the ackee remains intact.

Remove from the heat, garnish with additional scallions or thyme if desired, and serve warm with fried plantain, dumplings, boiled green bananas, breadfruit, or another preferred side.