If using store bought saltfish, soak overnight and boil the next day to de-salt the fish. Use two forks to flake - skip this step if you are using my unrefined version of saltfish.
Drain off the ackee in a colander and rinse with water. Set aside.
Melt the coconut oil on medium heat.
Saute the onion until soft and tender, then add the red and green bell peppers and tomatoes.
Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.
Remove the lid, increase the heat to medium, then add the saltfish and tomato paste to the skillet. Stir so the bell peppers and onions combine and cook for 5 minutes.
Season the vegetables and saltfish with the thyme and scotch bonnet and stir, then add the paprika.
Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the saltfish. Do not over fold/stir or the ackee will turn to mush.
Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
Garnish with black pepper prior to serving.