2 cans ackee
1/2 lb. salt fish
1/4 c. salad oil or melted butter
1/4 oz. ground black pepper
6 strips bacon, fried crisp
3 stalks leeks or escallion
4 med. tomatoes, diced fine
3 med. onions, chopped fine

Wash the salt fish and then place in a saucepan with sufficient cold water to cover generously and boil for about 15 minutes, or until fish is tender. Pour off water and remove all skin and bones from fish and flake with a fork, after which set aside in the dish in which you are going to serve same. Keep warm.

Open cans of ackee and drain off liquid. Set the ackees in a colander or strainer, over hot water to warm.

In a frying pan, place the salad oil or melted butter and with this, fry the diced escallion, tomatoes, onions and pepper for about 4 minutes over medium heat.

Now pour a small amount of the fried seasoning over the flaked salt fish in the dish, turning it over with a fork. Add the ackees to the fish as a topping. Pour the rest of the fried seasoning over the ackees. Serve hot. This dish may be set in a moderate oven to keep warm until ready to serve, but cover with foil before doing so.

Garnish dish with parsley, radish roses or rings of sweet peppers, black pepper, and fried beef bacon (optional).