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1
In a bowl of cold water, soak fish at least 8 hours or overnight, changing water at least two times.
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2
Drain and transfer the fish to a saucepan.
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3
Discard soaking water.
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4
Cover the fish with fresh cold water by 1-inch and bring to a boil over high heat.
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5
Reduce heat to a simmer and cook for 15 minutes.
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6
Drain again and set the fish aside to cool.
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7
Discard water.
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8
When cool enough to handle, remove, and discard any bones and/or skin, and flake the fish into small pieces.
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9
Set aside.
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10
In a large skillet, cook the bacon over medium heat until very crispy and all of the fat is rendered.
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11
Transfer the bacon to paper towels to drain and set aside.
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12
Pour off most of the fat, then add the butter to the skillet.
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13
Add the onions, cayenne, garlic, bell peppers, thyme, green onions, red pepper, and allspice and cook until the vegetables are tender but not browned, about 4 to 6 minutes.
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14
Add the tomatoes, fish, and drained ackee and cook, stirring occasionally, for about 30 minutes.
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15
Season with salt and pepper, to taste, and serve alongside a plate of white rice or rice and beans cooked in coconut milk.
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16
Crumble the reserved bacon strips over the top of the ackee and serve.
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17
* PLEASE NOTE: Eating unripe fresh ackee is unsafe.
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18
Only ripened canned ackee is available in the United States.
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19
It is regulated and certified by the U.S. government to be ripened fruit and safe for consumption.
