Place the fish in a saucepan of water and soak for 2 hours. Drain water and soak another 2 hours. Change water again. Bring to a boil and cook for about 15 minutes, until the fish is cooked through. Drain water and as soon as the fish is cool enough to handle, shred by hand.
In a saute pan, heat oil. Add onion, bell pepper and Scotch Bonnet. Saute until the onions are translucent.
Add tomato and thyme and cook on medium heat for 5 minutes, until the tomatoes are soft.
Add fish, parsley and black pepper. Cook for about 2 minutes, until the fish is heated through.
Serve with ground provision and an optional fried egg.