Callaloo with Salted Fish

Name: Callaloo with Salted Fish
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4
Cuisine: Jamaican
Ingredients: 227 g Salted cod (bacalao); 4 pcs Bacon; 525 g Callaloo (amaranth leaves or spinach); 1 pcs Onion; 2 pcs Green onions; 2 clove Garlic; 1 pcs Scotch bonnet pepper; 2 pcs Plum tomatoes; 2 pcs Thyme; 0.25 tsp Black ground pepper

A classic Jamaican dish where tender salted cod meets succulent callaloo greens, bacon, and fiery scotch bonnet pepper — a vibrant, aromatic, and hearty combination of Caribbean flavors.

Ingredients

227 g Salted cod (bacalao)
4 pcs Bacon
525 g Callaloo (amaranth leaves or spinach)
1 pcs Onion
2 pcs Green onions
2 clove Garlic
1 pcs Scotch bonnet pepper
2 pcs Plum tomatoes
2 pcs Thyme
0.25 tsp Black ground pepper

Instructions

Soak the salted cod in cold water the day before and leave it overnight to remove excess salt. The next day, cover the fish with fresh water and bring to a boil over medium heat. When foam appears on the surface, remove the pot from the heat and drain the water. Let the fish cool slightly, then shred it by hand into flakes.
Place the bacon on a dry skillet and fry over medium heat until crispy. Remove the cooked bacon and set aside. Pour off most of the rendered fat, leaving approximately one tablespoon in the skillet.
Add the diced onion, green onions, scotch bonnet pepper, and minced garlic to the same skillet with the bacon fat. Stir and sauté for about 2 minutes — the onion should become soft and translucent. Add the cod to the vegetables and stir, cooking for another minute.
Add the callaloo, diced tomatoes, thyme sprigs, and black pepper to the skillet. Stir all ingredients together and cook for another 2 minutes — until everything is heated through. Serve hot, garnished with crispy bacon.