Callaloo and SaltFish

Name: Callaloo and SaltFish
Yield: 3
Cuisine: Jamaicana
Ingredients: 1 Onion; 2 cloves Garlic; 0.25 teaspoons Black pepper; 2 Plum Tomatoes; 2 sprigs Thyme; 525 g Callaloo; 4 Bacon; 2 Spring Onions; 0.5 lb Salt Cod; 1 Scotch Bonnet

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein53 %55 g
Carbs12 %12 g
Fat35 %16 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	419 kcal	142 kcal
Protein	55 g	18.6 g
Carbs	12 g	4.1 g
Fat	16 g	5.4 g

One serving is about 295 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Jamaican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Jamaican

Ingredients

1 Onion (chopped)
2 cloves Garlic (minced)
0.25 teaspoons Black pepper
2 Plum Tomatoes (chopped)
2 sprigs Thyme
525 g Callaloo
4 Bacon
2 Spring Onions (chopped)
227 g Salt CodOriginal: 0.5 lb
1 Scotch Bonnet (chopped)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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