Callaloo and SaltFish
A Jamaican side dish featuring salted cod with callaloo, bacon, onions, spring onions, garlic, scotch bonnet, tomatoes, thyme, and black pepper, cooked together until heated through and flavorful.
Pasos
- 1
Soak salted fish in water overnight. Rinse and drain.
- 2
Boil salted fish in fresh water until it boils and a foam forms on top; drain and set aside to cool before shredding.
- 3
Cook bacon in a skillet over medium heat until crispy; remove and drain excess fat, leaving about 1 tablespoon in the skillet.
- 4
Add onion, spring onions, scotch bonnet, and garlic; cook about 2 minutes until onions soften.
- 5
Add shredded salted fish; cook about 1 minute.
- 6
Add callaloo, plum tomatoes, thyme, and black pepper; cook until heated through, about 2 minutes.
- 7
Serve as a side dish.
