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callaloo and saltfish.
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Callaloo and SaltFish

Course Breakfast
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 279kcal
Author Tanya

Ingredients

  • ½ lb salted fish
  • 4 strips bacon chopped
  • 1 19 oz can callaloo drained
  • 1 medium yellow onion chopped
  • 2 green onions chopped
  • 2 garlic cloves minced
  • 1 scotch bonnet pepper chopped
  • 2 Roma tomatoes chopped
  • 2 sprigs thyme
  • ¼ teaspoon black pepper

Instructions

  • 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 :)

Nutrition

Calories: 279kcal | Carbohydrates: 5g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 4136mg | Potassium: 1020mg | Fiber: 1g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 2mg