Callaloo and SaltFish
This Jamaican staple transforms humble salt cod and leafy callaloo into something that demands respect. The salt fish brings umami depth while bacon fat carries the aromatics, but it's the scotch bonnet that anchors the whole dish,not through heat alone, but through its fruity complexity. One careful technique: add it whole, then remove before serving, so the heat integrates without overwhelming the delicate greens.
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.
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