Recipe Git v1
Callaloo and SaltFish
Jamaican Side recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.myforkinglife.com/callaloo-and-saltfish/#recipe)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53361.
Provider record: https://www.themealdb.com/meal/53361-callaloo-and-saltfish-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=n1fRCk-zTRM
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
Directions
- 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