Callaloo and SaltFish

Name: Callaloo and SaltFish
Prep time: 22 min
Cook time: 5 min
Total time: 27 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: ½ lb salt cod; 4 bacon; 1.2 lb callaloo; 1 onion; 2 green onions; 2 cloves garlic; 1 scotch bonnet; 2 plum tomatoes; 2 sprigs thyme; ¼ tsp black pepper

A Jamaican lunch made with seafood. Ready in about 27 minutes. Difficulty: medium.

22 minPrep (about)
5 minCook (about)
27 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

0.4 lb salt cod

Fresh & other

3 bacon
14 oz callaloo
1 onion
2 green onions Shopping tip: Green onions (scallions).
2 cloves garlic
1 scotch bonnet Shopping tip: Very hot. Habanero is the same heat and easier to find.
2 plum tomatoes Shopping tip: Canned whole plum tomatoes, or fresh Roma tomatoes.
2 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).

Spices & seasonings (1): black pepper

¼ tsp black pepper

How to make it

Steps in our own plain words.

Soak salted fish in water overnight, next.
Heat salted fish in water on stove till water boils.
See a foam on top.
Take it off the heat.
Drain.
Set aside.
Shred salted fish when it cools.
Cook bacon in pan over medium heat until crispy.
Remove bacon from heat.
Drain your majority of the bacon grease, leaving around 1 tablespoon in the pan.
Add garlic, scotch bonnet pepper, green onion and yellow onion to the pan.
Stir.
Cook for about 2 minutes until onions soften.
Add salted fish to pan.
Stir.
Cook for about a minute, next.
Add black pepper, thyme, roma tomatoes and callaloo.
Stir to mix.
Cook until hot all the way through, about 2 minutes.