JamaicanSide dish
Callaloo and SaltFish
This Callaloo and SaltFish recipe brings together tender, rehydrated salt cod with sautéed callaloo and aromatics. Bacon adds a smoky depth, while Scotch bonnet provides a gentle heat. It's a straightforward dish where the flavors meld beautifully, making for a satisfying meal.
28 minServes 4
Method
4 steps · 28 min total
- 01
Prepare the Salt Cod
Soak the salted fish in water overnight to rehydrate it and leach out some of the salt.The next day, place the fish in a pot with fresh water and bring it to a boil. Once it's boiling, you'll see a foamy layer on top. Remove it from the heat, drain the water, and let the fish cool. When it's cool enough to handle, shred the fish into flakes.
- 02
Cook the Bacon
Cook the bacon in a skillet over medium heat until it's crispy. Remove the cooked bacon and set it aside. Drain most of the rendered bacon grease from the skillet, leaving about 1 tablespoon behind.
