Caribbean 25 min

Callaloo and SaltFish

Name: Callaloo and SaltFish
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
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

sidehealthy

Ingredientsfor 2

450

Cal

35g

Protein

20g

Carbs

25g

Fat

11/2 lb Salt Cod
24 Bacon
3525g Callaloo
41 chopped Onion
52 chopped Spring Onions
62 cloves minced Garlic
71 chopped Scotch Bonnet
82 chopped Plum Tomatoes
92 sprigs Thyme
101/4 tsp Black Pepper

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Instructions

1
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.
2
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.
3
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.
4
Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.