Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes.. Instructions. Run your 12 oz saltfish under water for 20-30 seconds to remove the top layer of salt. Boil a large pot of water. Add the salt fish and cook for about 15 minutes. When the salt fish is soft to the touch, remove it from the water. Place it in a bowl of cold water to cool.

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Using a large wooden spoon, stir-fry the saltfish with the seasonings for 1 minute. Cover the pot, and let cook on medium heat for 2 minutes. Add the cooked ackee, sprinkle with black pepper, then toss all ingredients together to stir-fry for 2 minutes. Cover the pot, reduce heat to low, and let cook for 3 minutes.. Add water and salt to a large pot. Place the ackee into the boiling water and let it boil for about 10 to 15 minutes or until tender and not too soft. Drain and set aside for later. or add it to the saltfish and seasoning immediately. With the canned ackee, there is no need to boil the ackee.