Rinse the salted codfish under cold water to remove excess salt. Cut the codfish into small pieces and place in a bowl. Cover with water and let it soak for about 1-2 hours, changing the water a few times to remove more salt.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, garlic, and thyme. Sauté until the vegetables are softened.
Add the tomatoes and cook until they start to break down.
Drain the codfish from the water and add it to the skillet. Stir well to combine with the vegetables.
Gently fold in the ackee fruit, being careful not to break up the fruit too much. Cook for a few minutes until heated through.
Season with salt and pepper to taste. If using the scotch bonnet pepper for heat, add it whole to the skillet and remove before serving.
Serve the Ackee and Saltfish hot with fried dumplings, fried plantains, or rice and peas. Enjoy!
