*salt-cod, soaked 8 hours, refreshing the water 3-4 times 1. Set the oven on steam at 57°C. 2. Vacuum pack the salt-cod and cook for 60 minutes. 3. Once the fish has cooked, bone it and flake its flesh. 4. In a saucepan, sauté the onion, bacon and sweet pepper – also adding the garlic, habanero chili and thyme as you along. *garlic cloves, halved, stemmed and finely chopped 5. Add the cored and diced tomatoes and fish, lower the temperature and simmer for 10 minutes. 6. Add the ackee, stirring gently to avoid breaking it. Cook until the fruit warms through and serve.