Ingredients
- Salt Cod (0.5 lb)
- Bacon (4 slices)
- Callaloo (525 g)
- Onion (1 chopped)
- Spring Onions (2 chopped)
- Garlic (2 cloves minced)
- Scotch Bonnet Pepper (1 chopped)
- Plum Tomatoes (2 chopped)
- Thyme (2 sprigs)
- Black Pepper (0.25 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!