Callaloo and SaltFish Recipe (Ready in 55 Min)

If you've got bacon, callaloo and scotch bonnet, you're most of the way to this Jamaican side: about 55 minutes of cooking across 5 steps. You'll find the full ingredient list (with a scaler to change the servings), 5 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 5 steps, it's manageable with a little attention.

How to make it

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

You'll use: Frying pan / skillet · Saucepan

Tips & common questions

How long does Callaloo and SaltFish take to make?

About 55 minutes from start to finish — an estimate based on the 5 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.