Brul Jol

        1 pound thick salt fish
          soaked in water for a few hours
        2 sweet onions finely chopped
        1/4 cup oil
        1 red sweet pepper, chopped
        1/2 medium size Bonnet pepper, chopped
        1 pinch freshly ground black pepper

        
        
	Remove bones, skin and dark flesh. Flake into a clean bowl.  Add onions, 
	peppers and oil, and toss to mix well. Cover and place in refrigerator
	for a while to marinate.  Serve with biscuits or salt bread.