Jamaican Callaloo and Saltfish
Flaked savoury salt cod stir-fried with tender callaloo, crispy bacon, and scotch bonnet warmth.
Ingredients
225g boneless dried salt cod250g
4 rashers streaky bacon, chopped14 pack
525g tinned callaloo, drained540g
1 medium brown onion, chopped3 pack
2 spring onions, chopped1 bunch
2 garlic cloves, minced3 pack
1 scotch bonnet chilli, deseeded and chopped1 pcs
2 plum tomatoes, diced6 pack
2 sprigs fresh thyme20g
1/4 tsp ground black pepper100g
Method
- 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
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £7.01 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.71 est. · serves 4