Start by rinsing the salted cod under cold running water. This step is crucial to remove excess salt that can overwhelm the dish. Once rinsed, place the cod in a bowl and cover it with cold water, letting it soak for about one hour. Remember to change the water every 15 minutes to ensure the salt dissipates evenly.

After soaking, discard the soaking water and place the cod in a small saucepan. Cover it with fresh water, pop on a lid, and bring it to a gentle boil. When it starts boiling, discard the water again and refill with fresh water. Bring it back to a boil one more time. It's cooked correctly when it flakes easily with a fork. Once finished, set it aside to cool slightly before pulling it apart into small, manageable pieces.

Grab a large nonstick skillet and heat the vegetable oil over medium heat. Once the oil is hot, toss in the diced onion, white parts and light greens of the scallions, diced bell pepper, and minced Scotch bonnet pepper. Stir these ingredients together, cooking for about 6 minutes or until they soften and turn translucent.

Next, add the minced garlic, thyme, and smoked paprika to the skillet. Cook this mixture for an additional 2 minutes. The spices should start to release their flavors, creating a wonderful base for your dish.

Now it’s time to add the flaked cod to the skillet. Stir it gently, letting the cod infuse with the flavors of the sautéed vegetables. Allow the cod to cook for about 3 minutes, ensuring it’s evenly mixed.

Add the diced tomato next, stirring until all the vegetables soften, around 2 minutes. This step helps to create a beautiful and vibrant blend of color and flavor in the dish.

Now is the moment we’ve all been waiting for—the ackee! Carefully fold it into the skillet, letting everything heat through for about 2 minutes. Remember to be gentle here; too much stirring can turn the ackee into mush.

Turn off the heat and sprinkle in the dark green parts of the scallions, along with a squeeze of lime juice. Season with kosher salt and freshly cracked black pepper to taste. Serve up this delightful combination of flavors hot, alongside rice and peas or fried plantains.