Callaloo and SaltFish
A traditional Caribbean masterpiece that harmoniously blends fresh callaloo leaves with premium salted cod. This dish features a vibrant sauté of leafy greens accented by the fiery heat of Scotch Bonnet peppers and deep smoky notes, delivering a profound and comforting culinary experience for an authentic, satisfying lunch.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 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.
Nutrition
- Calories
- 180
- Protein
- 5g
- Carbs
- 28g
Chef tips
To achieve the perfect balance of saltiness, it is recommended to soak the saltfish in cold water overnight or boil it twice in fresh water before you start cooking it with the vegetables. If you can't find callaloo leaves, fresh Swiss chard or spinach are great substitutes. Kids can help a lot by tearing the greens into small pieces before they go into the pot.
Culinary reasoning
A traditional Caribbean masterpiece that harmoniously blends fresh callaloo leaves with premium salted cod. This dish features a vibrant sauté of leafy greens accented by the fiery heat of Scotch Bonnet peppers and deep smoky notes, delivering a profound and comforting culinary experience for an authentic, satisfying lunch.