Saltfish Vegetarian Version

Instructions

1. Start by soaking the dried saltfish in cold water for at least 4 hours or overnight to remove excess salt. Change the water a few times during the soaking process.

2. Once the saltfish has been soaked, drain and rinse it well under cold water. Shred the saltfish into small pieces using your hands or a fork, discarding any bones or skin.

3. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and garlic, and sauté until fragrant and translucent, about 5 minutes.

4. Stir in the chopped tomatoes, minced scotch bonnet pepper, thyme, paprika, and black pepper. Cook for an additional 2-3 minutes until the tomatoes begin to soften.

5. Add the shredded saltfish to the skillet, stirring well to combine with the vegetable mixture. Cook for another 5-7 minutes, allowing the flavors to meld together.

6. Gently fold in the cooked ackee, being careful not to break up the ackee too much. Continue to cook for another 5 minutes, until the ackee is heated through.

7. Taste the dish and adjust the seasoning with salt, if needed. Remember, the saltfish may still be a bit salty, so adjust accordingly.

8. Remove the skillet from the heat and garnish with fresh cilantro or parsley for a pop of color and freshness.

9. Serve the Saltfish Vegetarian Version warm with your favorite side dishes such as fried plantains, rice and peas, or roasted sweet potatoes. Enjoy the flavors of the Caribbean right in the comfort of your home.