Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1/2 pound salt cod
• 4 strips bacon, chopped
• 18½ oz callaloo leaves (amaranth or dasheen leaves), washed and chopped, tough stems removed
• 1 onion, chopped
• 2 spring onions, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 plum tomatoes, chopped
• 2 sprigs fresh thyme, leaves picked
• 1/4 teaspoon black pepper

Method

1. Soak the salt cod in cold water for at least 8 hours or overnight, changing the water two or three times. Drain, cover with fresh water in a pan, bring to a boil, and simmer for 15 minutes. Drain, taste, and boil once more in fresh water if it is still very salty. Flake the fish, removing skin and bones.
2. Cook the bacon in a large skillet over medium heat for 4 to 5 minutes until crisp. Remove with a slotted spoon, leaving the fat in the pan.
3. Add the onion, spring onions, garlic, and Scotch bonnet to the bacon fat and cook for 3 to 4 minutes until softened.
4. Stir in the tomatoes and thyme and cook for 2 to 3 minutes until the tomatoes soften.
5. Add the callaloo in handfuls, tossing as it wilts. Cover and cook over medium-low heat for 8 to 10 minutes until completely tender.
6. Fold in the flaked salt cod and the bacon, add the black pepper, and cook for 2 to 3 minutes more until heated through. Taste before adding any salt, as the fish seasons the greens.
7. Serve hot, traditionally with boiled green bananas, dumplings, or fried breadfruit.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).