Callaloo and SaltFish

4 steps · 28 min total

1. 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.

2. 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.
3. 03

   Sauté Aromatics and Fish

   Add the yellow onion, green onion, Scotch bonnet pepper, and garlic to the skillet with the reserved bacon grease. Stir and cook for about 2 minutes, or until the onions begin to soften.

   Stir in the shredded salted fish and cook for about 1 minute more, just to warm it through and let the flavors meld.

4. 04

   Add Callaloo and Finish

   Now, add the callaloo, plum tomatoes, thyme sprigs, and black pepper to the skillet. Stir everything together gently and cook for about 2 minutes, until the callaloo is heated through and slightly wilted.