Ingredients — tap any to shop it
- Salt Cod 1/2 lb
- Bacon 4
- Callaloo 525g
- Onion 1 chopped
- Spring Onions 2 chopped
- Garlic 2 cloves minced
- Scotch Bonnet 1 chopped
- Plum Tomatoes 2 chopped
- Thyme 2 sprigs
- Black Pepper 1/4 tsp
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.
Enjoy