Place the salted codfish in a pot of water and bring to a boil. Drain the water and repeat the process once or twice to remove excess salt. Flake the fish into bite-sized pieces and set aside.

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion, red and green bell peppers, and scotch bonnet pepper. Sauté for about 5 minutes until the onions are translucent.

Stir in the minced garlic and chopped tomatoes. Cook for another 3 minutes until the tomatoes soften.

Add the flaked saltfish and fresh thyme sprigs to the skillet. Stir well to combine with the vegetables and cook for 5 minutes to let the flavors meld.

Gently fold in the drained ackee. Be very careful not to over-stir, as ackee is delicate and can easily turn into mush; you want to keep the pods as whole as possible.

Season with black pepper. Cook for another 2-3 minutes until the ackee is heated through.

Remove from heat, discard the thyme stems, garnish with chopped scallions, and serve hot.