Callaloo and Saltfish

Ingredients

• 1/2 lbsalt cod, soaked overnight
• 4bacon, rashers
• 525 gcallaloo
• 1onion, yellow, chopped
• 2spring onions, chopped
• 2 clovegarlic, minced
• 1scotch bonnet pepper, chopped
• 2plum tomatoes, chopped
• 2 sprigthyme
• 1/4 tspblack pepper

Method

1. 1

   Soak the salt cod in cold water overnight to remove excess salt. The next day, place the fish in fresh water in a saucepan and bring to the boil. Skim off any foam, remove from the heat, and drain. Set aside to cool, then shred the fish.

2. 2

   Cook the bacon in a skillet over medium heat until crispy. Remove and drain, leaving about 1 tablespoon of bacon grease in the pan.

3. 3

   Add the yellow onion, spring onions, scotch bonnet, and garlic to the skillet and stir. Cook for about 2 minutes until the onions soften.

4. 4

   Add the shredded saltfish and stir. Cook for about 1 minute.

5. 5

   Add the callaloo, tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Serve with the crispy bacon.