Soak the salted cod in cold water overnight (or at least 2 hours). Change the water 2-3 times. Boil for 15 minutes, drain, and let cool. Shred into bite-size flakes with your fingers, removing any bones and skin.

If using canned ackee, drain gently and rinse with cold water. Do not stir aggressively — ackee is delicate and will turn to mush. Set aside.

Heat oil in a large skillet over medium heat. Add the whole scotch bonnet pepper (keep it intact). Add onion, scallions, and garlic. Cook until soft and fragrant, about 3 minutes.

Add tomatoes and bell peppers. Cook another 3-4 minutes until they begin to break down and create a sauce.

Add the shredded saltfish to the pan. Toss with the vegetables. Add thyme, black pepper, allspice, and paprika. Stir gently for 2-3 minutes so the flavors meld together.

This is the delicate part: gently fold in the ackee with a spatula. Treat it like folding whipped cream into a cake. Do NOT stir aggressively. Cook 2-3 minutes maximum. The ackee should hold its shape and look like golden yellow chunks.

Add butter if using. Remove the whole scotch bonnet pepper (or serve it on the side). Season to taste — you likely will not need extra salt. Serve hot with fried dumplings, boiled green banana, and a cold Ting.