Callaloo and SaltFish

Name: Callaloo and SaltFish
Prep time: 20 min
Cook time: 49 min
Total time: 69 min
Yield: 4 servings
Ingredients: ½ lb Salt Cod; 4 Bacon; 525 g Callaloo; 1 chopped Onion; 2 chopped Spring Onions; 2 cloves minced Garlic; 1 chopped Scotch Bonnet; 2 chopped Plum Tomatoes; 2 sprigs Thyme; ¼ tsp Black Pepper

69 min · Serves 4 · By TheMealDB Import

High Protein
Low Carb
Jamaican
Side
Lunch

Jamaican, Side

Adapted from myforkinglife.com

Ingredients

For 4 servings

½ lbSalt Cod
4 Bacon
525 gCallaloo
1 choppedOnion
2 choppedSpring Onions
2 cloves mincedGarlic
1 choppedScotch Bonnet
2 choppedPlum Tomatoes
2 sprigsThyme
¼ tspBlack Pepper

Method

Prep 20 min · Cook 49 min

1Soak 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.
2Cook 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.
3Add 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.
4Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.
5Enjoy