Catherine Dyer's Salt fish with Akee

•  3 tbsp vegetable oil
• 1 red onion, cored, deseeded and chopped
• 1 red pepper, chopped
• 3 spring onions, chopped
• 2 tomatoes, chopped
• 1/2 fresh Scotch bonnet chillies, deseeded and chopped
• 1x400 g pack salt cod, soaked in cold water overnight
• 540 g ackee
• 1 tsp freshly chopped thyme

Method

1. Heat the oil in a large frying pan over a medium-high heat. Add the red onion, red pepper, spring onions, tomatoes and chilli and fry, stirring, for about 5 minutes, or until the onion and pepper are soft. 
2. Drain the salted fish, discarding the soaking water, and add it to the pan along with the akee. Continue stirring for about 5 minutes, or until the fish is tender and flakes easily. Season it with a little black pepper and stir in the thyme, before serving.
3. Serve with the peeled roasted breadfruit and white rice.

Source: Good Food Channel