Jamaicanby TheMealDBCallaloo and SaltFishKeep screen onSaveShareIngredients1/2 lb Salt Cod4 Bacon525g Callaloo1 chopped Onion2 chopped Spring Onions2 cloves minced Garlic1 chopped Scotch Bonnet2 chopped Plum Tomatoes2 sprigs Thyme1/4 tsp Black PepperStepsStep-by-step0 of 4 done1Soak 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.2Cook 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.3Add 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.4Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.Source: TheMealDB
