Callaloo and Saltfish

Name: Callaloo and Saltfish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 12 oz dried salt cod (boneless), soaked overnight; 8 cups fresh callaloo or baby spinach, roughly chopped; 2 tbsp vegetable oil; 1 yellow onion, diced; 4 garlic cloves, minced; 4 scallions, sliced; 2 Roma tomatoes, diced; 1/2 Scotch bonnet pepper (or 1 tsp hot sauce), seeded, minced; 2 tsp fresh thyme leaves; 1/2 tsp black pepper

A traditional Jamaican breakfast of garlicky sauteed callaloo (or spinach) with flaked salt cod, tomatoes, and Scotch bonnet heat. Quick, savory, and deeply satisfying. Plan ahead: soak the saltfish overnight to remove excess salt.

50 minEasyServes 4310 cal/serving

JamaicanBreakfastStovetopPescatarianHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

12 oz dried salt cod (boneless), soaked overnight
8 cups fresh callaloo or baby spinach, roughly chopped
2 tbsp vegetable oil
1 yellow onion, diced
4 garlic cloves, minced
4 scallions, sliced
2 Roma tomatoes, diced
1/2 Scotch bonnet pepper (or 1 tsp hot sauce), seeded, minced
2 tsp fresh thyme leaves
1/2 tsp black pepper

Instructions

1

Drain the soaked 12 oz soaked overnight dried salt cod (boneless). Place it in a saucepan, cover with fresh cold water, and bring to a boil. Boil for 10 minutes. Drain, taste, and if still very salty, boil once more in fresh water for 5 more minutes. Drain and let cool. Flake the fish into pieces, discarding any bones and skin.
2

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 diced yellow onion and cook until softened, about 3 minutes.
3

Add 4 minced garlic cloves, 4 sliced scallions, 1/2 seeded, minced Scotch bonnet pepper (or 1 tsp hot sauce), and 2 tsp fresh thyme leaves. Cook, stirring, for 1 to 2 minutes until fragrant.
4

Add 2 diced Roma tomatoes and stir. Cook until the tomatoes soften and release their juices, about 3 minutes.
5

Add the flaked dried salt cod (boneless) and stir to combine. Cook for 2 minutes.
6

Add the 8 cups roughly chopped fresh callaloo or baby spinach in handfuls, stirring to wilt each addition. Cook until the callaloo is completely wilted and tender, about 5 minutes. Season with 1/2 tsp black pepper. Taste before adding any salt, as the saltfish provides plenty.
7

Serve hot alongside bakes, fried dumplings, or toast.

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Questions

How long does Callaloo and Saltfish take?

As written, 50 minutes: 30 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for Scotch bonnet in Callaloo and Saltfish?

The entry for Callaloo and Saltfish calls for 1/2 Scotch bonnet pepper (or 1 tsp hot sauce), seeded, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Callaloo and Saltfish less spicy?

Yes. The heat in Callaloo and Saltfish comes from 1/2 Scotch bonnet pepper (or 1 tsp hot sauce), seeded, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

Does Callaloo and Saltfish contain fish?

Yes: 12 oz dried salt cod (boneless), soaked overnight. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Callaloo and Saltfish?

Refrigerate what is left of Callaloo and Saltfish within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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