A fresh take using heavy amounts of fresh thyme, scallions, and parsley.
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Soak the saltfish in cold water overnight or boil it in two changes of water for 20 minutes to remove excess salt.
Flake the saltfish into small bite-sized pieces, removing any skin or bones.
Heat the coconut oil in a large skillet over medium heat.
Sauté the onions, garlic, and scotch bonnet pepper until the onions are translucent.
Add the flaked saltfish, half of the scallions, and all of the fresh thyme sprigs, cooking for 5 minutes.
Gently fold in the drained ackee, being careful not to break the delicate fruit.
Sprinkle the fresh parsley and the remaining scallions over the top, then season with black pepper.
Cover and simmer on low heat for 3-5 minutes to allow the herb flavors to infuse before serving.
