Callaloo and SaltFish

Name: Callaloo and SaltFish
Cuisine: Jamaican
Ingredients: 1/2 lb Salt Cod; 4 Bacon; 525g Callaloo; 1 chopped Onion; 2 chopped Spring Onions; 2 cloves minced Garlic; 1 chopped Scotch Bonnet; 2 chopped Plum Tomatoes; 2 sprigs Thyme; 1/4 tsp Black Pepper

Side Jamaican

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This Callaloo and SaltFish recipe is built around salt cod, and it comes together in about under an hour from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.

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Callaloo and SaltFish — Side recipe, Jamaican cuisine — Callaloo and SaltFish · Jamaican

Level Medium

Ingredients

½ lb Salt Cod
4 Bacon
525 g Callaloo
1 Chopped Onion
2 Chopped Spring Onions
2 clove Garlic
1 Scotch Bonnet
2 Plum Tomatoes
2 sprig Thyme
¼ tsp Black Pepper

Method

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.

Tips for the best Callaloo and SaltFish

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.

Variations

Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.

Serving ideas

Works well as a starter with warm bread.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Can I make Callaloo and SaltFish ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

What can I substitute for salt cod?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Callaloo and SaltFish recipe medium to make?

It is rated medium: 10 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source