1. Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard the water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily with a fork, about 40 minutes. Taste, and if the cod is still too salty, drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.

2. In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes

4. Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.

5. Add ackee, stir gently to incorporate, carefully not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes. Season with salt and pepper to taste.