Callaloo and SaltFish

Side · Jamaican classic.

Ingredients

• 1/2 lb Salt Cod
• 4 Bacon
• 525g Callaloo
• 1 chopped Onion
• 2 chopped Spring Onions
• 2 cloves minced Garlic
• 1 chopped Scotch Bonnet
• 2 chopped Plum Tomatoes
• 2 sprigs Thyme
• 1/4 tsp Black Pepper

Method

1. Bring to a boil — Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils.
2. Heat the pan — You should see a foam on top. Remove from heat and drain.
3. Continue cooking — Set aside and shred salted fish once it cools.
4. Heat the pan — Cook bacon in skillet over medium heat until crispy.
5. Heat the pan — Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet.
6. Stir — Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir.
7. Continue cooking — Cook for about 2 minutes or until onions soften.
8. Stir — Add salted fish to skillet and stir. Cook for about a minute.
9. Add ingredients — Next, add callaloo, roma tomatoes, thyme, and black pepper.
10. Stir — Stir to combine and cook until heated through, about 2 minutes. Enjoy

More Jamaica recipes

• Brown Stew Chicken
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream
• Jamaican Banana Fritters