Get your ingredients for this dish from Ridley Road Market
200g saltfish (flaked)
1 tbsp olive oil
15g unsalted butter
150g white onion (finely chopped)
½ clove garlic (thinly sliced)
150g yellow pepper (sliced)
150g red pepper (sliced)
1 fresh thyme stalk
25ml fish stock
¼ small scotch bonnet (finely chopped)
200g ackee (tinned)
flat leaf parsley (chopped)
Soak salt cod overnight and poach it in plain water on low simmer for 10 minutes until just cooked (still translucent) and set aside to cool. In a frying pan heat the oil and butter, add chopped onion, garlic, peppers and thyme.
Cook down for 10 minutes until nicely wilted, then add lemon juice, fish stock, scotch bonnet and a pinch of sea salt and black pepper to taste. Cook down until the liquid has reduced and forms a light sauce.
Remove from the heat and add the saltfish, warming it through (be careful not to break it up). Add the drained ackee and stir through once or twice, and serve garnished with fresh parsley and a squeeze of lemon juice.