A side dish from the Jamaican kitchen.

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. 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. 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. 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. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Enjoy

Source

This recipe is adapted from TheMealDB (id 53361), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=n1fRCk-zTRM.

Original source noted by the contributor: https://www.myforkinglife.com/callaloo-and-saltfish/#recipe.