Callaloo and SaltFish
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In callaloo and saltfish, Salt Cod, Bacon and Callaloo are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Soak salted fish in water overnight. Next, heat salted fish in water on hob until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools.
- 2Cook bacon in frying pan over medium heat until crispy. Take bacon out of heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the frying pan.
- 3Add yellow onion, spring onions, scotch bonnet pepper, and garlic to the frying pan and stir. Cook for about 2 minutes or; stop when onions soften. Add salted fish to frying pan and stir. Cook for about a minute.
Nutrition
- Calories
- 180
- Protein
- 5g
- Carbs
- 28g
Chef tips
To achieve a perfectly balanced flavour, it is recommended to soak the saltfish in cold water overnight or boil it twice in fresh water before starting to cook it with the vegetables. If you cannot find callaloo leaves, fresh Swiss chard or spinach are great substitutes. The children can help out by tearing the leaves into small pieces before they go into the pot.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In callaloo and saltfish, Salt Cod, Bacon and Callaloo are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.