Callaloo and Saltfish
A Jamaican side dish of salt cod, callaloo, bacon, aromatics, tomatoes, thyme, and Scotch bonnet pepper.
- 12 hr 25 min
- 210 kcal
- Pescatarian
- Jamaican
- Side dish
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Soak the salt cod in water overnight.
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Step 2:
Heat the salt cod in water on the stove until the water boils and foam appears on top.
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Step 3:
Remove from the heat, drain, and set aside.
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Step 4:
When cool enough to handle, shred the salt cod.
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Step 5:
Cook the bacon in a skillet over medium heat until crispy.
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Step 6:
Remove the bacon and drain off most of the bacon grease, leaving about 1 tablespoon in the skillet.
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Step 7:
Add the onion, spring onions, Scotch bonnet pepper, and garlic to the skillet and stir.
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Step 8:
Cook for about 2 minutes, or until the onions soften.
2 min -
Step 9:
Add the shredded salt cod, stir, and cook for about 1 minute.
1 min -
Step 10:
Add the callaloo, plum tomatoes, thyme, and black pepper.
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Step 11:
Stir to combine and cook until heated through, about 2 minutes.
2 min -
Step 12:
Serve and enjoy.
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