Callaloo and SaltFish

Method7 steps

1. 1

   Step 1: Cover all the boneless salt cod (½ lb) with soaking water and refrigerate overnight. Drain and discard that soaking water. Cover the soaked fish with fresh boiling water in a pot, heat until it boils and cook until the fish is cooked through and flakes readily. Foam will collect on the surface.

   Uses ½ lb boneless salt cod, soaked overnight then boiled · Water to cover salt cod for overnight refrigerator soaking; discard afterwards · Fresh water to cover soaked salt cod for boiling; discard afterwards

2. 2

   Step 2: Remove the pot from the heat. Drain the fish and discard its boiling water. Hold the drained fish to cool enough to handle.

   Uses All the boiled salt cod and its cooking water

3. 3

   Step 3: Check the cooled fish carefully and remove any remaining bones. Shred all the cooked salt cod and hold for adding to the vegetables.

   Uses All the drained fish

4. 4

   Step 4: Chop all four bacon strips and cook them in a skillet over medium heat until crisp. Lift the crisp bacon out and hold it for the finish. Drain off most of the rendered grease, leaving about one tablespoon in the skillet.

   Uses 4 bacon strips, chopped before frying

5. 5

   Step 5: Peel and chop the onion (1), wash and chop both spring onions (2) and the Scotch bonnet (1), and peel and mince both garlic (2 cloves) cloves. Add all these prepared aromatics to the skillet with its retained bacon fat. Cook for about two minutes, stirring, until the onions soften.

   Soften callaloo aromatics in bacon fat · 2 minUses The actual tablespoon rendered bacon fat retained in the skillet · 1 chopped Onion · 2 chopped Spring Onions · 2 cloves minced Garlic · 1 chopped Scotch Bonnet

6. 6

   Step 6: Add all the prepared shredded salt cod to the aromatic pan and cook, stirring, for about one minute.

   Heat shredded fish with aromatics · 1 minUses All the cooked aromatic vegetables · All the shredded cooked fish

7. 7

   Step 7: Drain the canned cooked callaloo. Wash and chop both plum tomatoes (2) and rinse the thyme (2 sprigs) sprigs. Stir all the callaloo, tomatoes, thyme and measured pepper into the fish pan. Cook for about two minutes until everything is hot through, then remove the thyme stems and stir in all the held crisp bacon. Serve four portions.

   Heat canned callaloo and finish fish pan · 2 minUses All the fish and aromatic mixture · One 19 oz can cooked callaloo, drained now · 2 chopped Plum Tomatoes · 2 sprigs Thyme · 1/4 tsp Black Pepper · All the crisp bacon from four strips