Soak the saltfish: First, rinse it under cold running water to remove excess salt. Place it in a large bowl and cover it with fresh water. Allow the saltfish to soak for 4-6 hours, or overnight if possible. This step is key. It reduces the fish's saltiness, which can be overpowering if not soaked. Change the water once or twice during this time to ensure the fish is thoroughly desalinated.

Boil the saltfish: After soaking, drain it. Then, put it in a pot of fresh water. Bring the water to a boil over high heat, then reduce the heat to medium and let the fish simmer for 20-25 minutes. This boiling process further softens the fish and helps to remove any remaining salt.

Flake the Saltfish: Once the fish is cooked, drain it and let it cool slightly. Using your hands or a fork, gently flake the fish into small pieces, removing any bones and skin. Set the flaked fish aside while you prepare the rest of the dish.

Sauté Onions and Garlic: In a large skillet or sauté pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook until the onions are soft and translucent, about 3-5 minutes. This step forms the base of the dish, infusing the oil with the flavors of the aromatics.

Add Peppers and Tomatoes: Next, add the chopped bell pepper, the scotch bonnet pepper (if using), and the tomatoes to the skillet. Cook the vegetables for another 3-5 minutes. This will soften them and release their juices. The tomatoes will break down slightly. This will create a flavorful base that will coat the saltfish.

Add the Saltfish: Add the flaked saltfish to the skillet with the sautéed vegetables. Stir everything to coat the fish with the veggies. Cook for an additional 5 minutes, allowing the flavors to meld together.

Season the Dish: To finish, add the thyme, scallion, black pepper, allspice, and vinegar (if using). Stir well and cook for another 2-3 minutes, just long enough for the herbs