Callaloo and SaltFish

Callaloo and SaltFish

Callaloo and SaltFish is a vibrant Caribbean dish combining tender callaloo greens with flavorful, shredded salt cod. Enhanced by smoky bacon and spicy Scotch bonnet peppers, it delivers a perfect balance of savory and heat.

Side

Prep Time

480 min

Cook Time

15 min

Servings

4

This classic Caribbean recipe brings together salted cod—a staple in many island cuisines—and callaloo, a leafy green vegetable cherished for its rich flavor and vibrant color. Traditionally, salted fish was preserved to travel long distances, and its inclusion in this dish honors the melding of African, European, and indigenous influences throughout Caribbean history. The crispy bacon adds a delightful smoky depth, while the Scotch bonnet pepper offers a characteristic fiery kick typical of the region. Preparing Callaloo and SaltFish is a celebration of fresh ingredients and bold seasoning. The slow boiling and draining process of the salt cod efficiently removes excess salt, creating a tender, shredded texture that integrates beautifully with the sautéed vegetables. The combination of yellow onions, spring onions, garlic, and thyme infuses the dish with aromatic layers, rounding out the robust flavors. This dish pairs wonderfully with traditional Caribbean sides like fried dumplings, boiled green bananas, or steamed white rice, making it an ideal hearty meal or brunch option. Whether served at a family gathering or a festive occasion, Callaloo and SaltFish captures the essence of Caribbean culinary heritage in every bite.

Ingredients

  • 0.5 lb Salt Cod
  • 4 Bacon
  • 525 g Callaloo
  • 1 chopped Onion
  • 2 chopped Spring Onions
  • 2 cloves minced Garlic
  • 1 chopped Scotch Bonnet
  • 2 chopped Plum Tomatoes
  • 2 sprig Thyme
  • 0.25 tsp Black Pepper

Instructions

Begin by soaking the salted fish in water overnight to gently leach out the excess salt—this slow soaking is key to achieving a perfectly balanced flavor. The next day, place the salted fish in a pot with fresh water and bring it to a boil over medium heat. As the water heats, you will notice a foamy layer forming on the surface; this is normal and indicates impurities being released. Once boiling, remove the pot from heat and carefully drain the water. Allow the salted fish to cool enough to handle, then shred it finely using your fingers or two forks—this creates lovely flaky pieces that will infuse the dish with flavor. In a heavy skillet, cook the bacon strips over medium heat until they become crisp and golden brown. Once done, remove the bacon and place on a paper towel to drain excess grease. Carefully pour off all but about one tablespoon of the bacon fat from the skillet; this flavorful fat will act as the cooking base. Add the chopped yellow onion, sliced spring onions, minced garlic, and finely chopped Scotch bonnet pepper to the skillet. Stir constantly and cook for roughly 2 minutes, until the onions soften and the fragrant aromas begin to fill your kitchen—be cautious with the Scotch bonnet as it packs heat! Toss in the shredded salted fish, stirring well to combine. Allow this to cook for about one minute so the flavors meld. Next, add the callaloo leaves, chopped plum tomatoes, fresh thyme sprigs, and a quarter teaspoon of black pepper to the skillet. Stir everything together gently, letting the callaloo wilt slightly and the tomatoes soften. Cook for an additional 2 minutes until the dish is heated through. Crisp bacon can be crumbled on top or served alongside to add texture and savory notes. Serve your Callaloo and SaltFish warm with traditional Caribbean sides to enjoy a truly authentic taste. Tip: When handling Scotch bonnet peppers, consider wearing gloves to avoid irritation, and adjust the amount depending on your preferred spice level. If you can’t find callaloo, spinach is a substitute, although the flavor profile will slightly differ.

Quick Info

Prep Time
480 min
Cook Time
15 min
Total Time
495 min
Servings
4

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