Callaloo and SaltFish
Salt cod and tender callaloo greens with bacon, thyme and a scotch-bonnet whisper — Jamaica's power breakfast.
- Total
- 25 min
- Serves
- 4
A Jamaican breakfast institution: salt cod flaked into a pan of bacon, callaloo greens, tomatoes, thyme and a careful hint of scotch bonnet. The salty fish seasons the tender greens from within. Served with boiled dumplings or breadfruit, it's the kind of morning plate that carries you clear through to dinner.
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
Instructions
- 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
Nutrition (per serving)
- Calories
- 320
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 15 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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