Callaloo and SaltFish
Callaloo and Saltfish is a vibrant Caribbean staple, where tender salted cod meets earthy callaloo greens in a rich, savory broth. The dish balances bold, briny notes from the fish with a subtle heat from Scotch bonnet peppers, all layered over a smoky, bacon-infused base. A touch of coconut milk adds creaminess, while the greens lend a hearty texture that soaks up every bit of flavor. Worth the effort for its deep, layered taste and the way it transports you straight to the islands with every bite.
Ingredients
- Salt Cod1/2 lb
- Bacon4
- Callaloo525g
- Onion1 chopped
- Spring Onions2 chopped
- Garlic2 cloves minced
- Scotch Bonnet1 chopped
- Plum Tomatoes2 chopped
- Thyme2 sprigs
- Black Pepper1/4 tsp
Nutrition
Directions
- 1
Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools.
- 2
Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet.
- 3
Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute.
- 4
Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.
- 5
Enjoy
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