Ackee & Saltfish Appetizer

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Ackee & Saltfish Appetizer
1/2 lb. salted codfish 4 Tbs. olive oil 1 small onion, diced 1 bunch scallions, diced 1 tsp. garlic, chopped 1 sprig thyme 1 red bell pepper, diced 1 green bell pepper, diced 1 habanero pepper, chopped 1/2 lb. canned ackee Two ripe plantains
Soak fish in water for one hour to release salt. Place in a medium saucepan, with enough water to cover fish and boil for 15 minutes. Strain, remove bones, and set aside to cool. In a large pan with two tablespoons of olive oil, sauté onion, scallions, and garlic until onions are translucent. Add fish and sauté for five minutes. Add thyme, peppers, and ackee, and sauté for three to five minutes. Remove from heat and allow to cool. Add salt and black pepper to taste. Peel plantains and cut into quarter-inch slices. Heat remaining olive oil in pan and sauté plantains until golden brown (approximately five minutes on each side). Remove plantains from pan and place on paper towels to absorb excess oil. Smash each slice with the back of a flat wooden spoon. While still warm, mold plantains into mini cups. Place a heaping spoonful of ackee and saltfish stuffing in each. Chill and garnish with chopped cilantro or parsley.