Ingredients
Salt Cod0.5 lb
Bacon4 slices
Callaloo525 g
Onion1 chopped
Spring onions2 chopped
Garlic2 cloves minced- Scotch Bonnet Pepper1 chopped
Plum Tomatoes2 chopped
Thyme2 sprigs
black pepper0.25 tsp
Instructions
Steps
- Begin by soaking salt cod in water overnight to remove excess salt.
- The following day, place the soaked salt cod in a pot of water and bring to a boil. You should notice some foam forming on the surface. Once boiled, remove from heat, drain the water, and let it cool before shredding the fish.
- In a skillet, cook bacon over medium heat until it becomes crispy. Once done, remove from heat and drain most of the bacon grease, leaving about 1 tablespoon in the skillet.
- Add chopped onion, spring onions, scotch bonnet pepper, and minced garlic to the skillet. Stir and cook for about 2 minutes until the onions are soft.
- Incorporate the shredded salt cod into the skillet and stir for about a minute to combine.
- Add the callaloo, chopped plum tomatoes, thyme, and black pepper. Stir everything together and cook until heated through, which should take about 2 minutes.
- Serve warm and enjoy!