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Callaloo and Salt Fish
A vibrant Caribbean dish where tender shredded salt cod mingles with garlicky, peppery callaloo greens, kissed with crispy bacon and the bright heat of scotch bonnet. The combination of briny fish, earthy greens, and aromatic herbs creates a deeply satisfying, soul-warming plate that tastes like island sunshine in a bowl.
⏱️35 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Soak salt cod in water overnight. Bring to a boil in fresh water, drain, and discard the cooking water. Once cooled, shred the fish and set aside.
- 2Cook bacon in a skillet over medium heat until crispy. Remove and set aside, leaving about 15 ml of bacon fat in the pan.
- 3Add diced onion, sliced spring onions, minced garlic, and chopped scotch bonnet to the skillet. Cook for 2 minutes until softened. Add the shredded salt cod and cook for 1 minute, stirring.
- 4Add callaloo, diced tomatoes, thyme, and black pepper. Stir to combine and cook for 2 minutes until heated through.
- 5Crumble the crispy bacon over the top and serve.