• 2 cups prepared Lillan’s Salted Fish (Salted cod)
• 3/4 cup green bell pepper
• 3/4 cup red bell pepper
• 1/2 scotch bonnet pepper
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 medium onion
• 3 sprigs fresh thyme
• 1 cup coconut milk
• 2 pimento berries (optional)
• 2 scallions (green onions)

1. Prep all the ingredients.
2. Boil saltfish for about 30 minutes.
3. Drain, flake and remove all bones, set aside.
4. Place coconut milk in a saucepot and bring to a boil.
5. Add the chopped escallion, sprig of thyme, crushed garlic, diced tomatoes and whole scotch bonnet pepper.
6. Stir well and simmer for 10 minutes.
7. Add the flaked saltfish to the ‘run down’.
8. Allow to simmer for a further 2-3 minutes or until thoroughly heated through.