Callaloo and Saltfish

A classic Caribbean dish combining tender saltfish and vibrant callaloo with smoky bacon, scotch bonnet heat, and fragrant thyme. Simple to prepare and packed with bold, island flavour.

Ingredients

• Bacon

  ⚖ 60 g 🥓 4 pcs
  kcal/г%DV

  Calories

  23511%

  Protein

  8.216%

  Total Fat

  22.328%

  Carbohydrates

  0.00%
• Salt Cod

  ⚖ 150 g 1 pcs
  kcal/г%DV

  Calories

  1236%

  Protein

  26.753%

  Total Fat

  1.01%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Plum Tomatoes

  ⚖ 260 g None
  kcal/г%DV

  Calories

  472%

  Protein

  2.24%

  Total Fat

  1.31%

  Carbohydrates

  8.63%
• Scotch Bonnet

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Garlic

  ⚖ 10 g 🧄 2 pcs
  kcal/г%DV

  Calories

  140%

  Protein

  0.71%

  Total Fat

  0.00%

  Carbohydrates

  2.81%
• Spring Onions

  ⚖ 30 g 🧅 2 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.51%

  Total Fat

  0.10%

  Carbohydrates

  2.20%
• Black Pepper

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.60%
• Thyme

  ⚖ 2 g 💧 4 ml 🥄 ¾ tsp
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.50%

Also in this recipe

• Callaloo 525 g

Instructions

• Soak the salt cod in water overnight. The next day, place the fish in a saucepan, cover with fresh water and bring to a boil — you will see foam forming on the surface. Remove from heat, drain, and set aside to cool, then shred the fish into bite-sized pieces.
• Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and drain most of the grease, leaving about 15 ml in the skillet. Crumble or roughly chop the bacon and set aside.
• Add the chopped onion, spring onions, scotch bonnet pepper and minced garlic to the skillet and stir. Cook for about 2 minutes until the onions soften. Add the shredded saltfish and stir to combine, cooking for a further minute.
• Add the callaloo, chopped plum tomatoes, thyme sprigs and black pepper. Stir everything together and cook until heated through, about 2 minutes. Remove the thyme sprigs and serve immediately.