📝 About This Recipe
Experience the vibrant heart of a Jamaican morning with this savory, nutrient-packed medley of steamed leafy greens and flaky salted cod. This dish perfectly balances the earthy, spinach-like richness of callaloo with the umami-forward punch of traditional saltfish, all brightened by Scotch bonnet pepper and aromatic thyme. It is a soul-warming staple that represents the true essence of island home cooking, offering a burst of tropical sunshine in every bite.
🥗 Ingredients
The Fish
- 1/2 lb Salted Cod (dried and salted)
The Greens
- 1 large bunch Fresh Callaloo (approx. 1 lb, stripped, washed, and chopped)
- 1/4 cup Water (for steaming)
Aromatics and Seasoning
- 2 tablespoons Vegetable Oil (or coconut oil for extra flavor)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (chopped)
- 1/2 Scotch Bonnet Pepper (deseeded and minced for heat, or kept whole for aroma)
- 1 large Roma Tomato (chopped)
- 4 sprigs Fresh Thyme (leaves removed)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Place the salted cod in a pot of cold water and bring to a boil. Boil for 10-15 minutes to remove excess salt. Taste a small piece; if it's still too salty, discard the water and boil for another 5 minutes in fresh water.
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2
Drain the fish and let it cool. Once cool enough to handle, use your fingers or a fork to flake the fish into small, bite-sized pieces, ensuring you remove any small bones.
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3
Prepare the fresh callaloo by stripping the thin membrane from the stalks, washing the leaves thoroughly in salted water to remove debris, and then chopping both leaves and tender stalks into 1-inch pieces.
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4
Heat the vegetable oil (or coconut oil) in a large skillet or Dutch oven over medium heat.
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5
Add the diced onions and sauté for 3-4 minutes until they become translucent and soft.
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6
Stir in the minced garlic, scallions, and Scotch bonnet pepper. Sauté for another 1-2 minutes until the kitchen becomes fragrant.
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7
Add the chopped tomato and thyme leaves to the skillet. Cook for 2-3 minutes until the tomatoes begin to break down and form a light sauce base.
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8
Add the flaked saltfish to the skillet. Stir well to coat the fish in the aromatics, allowing it to fry slightly for about 3 minutes.
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9
Pile the chopped callaloo on top of the fish and vegetable mixture. Pour in the 1/4 cup of water.
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10
Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the callaloo steam for 8-10 minutes. The greens should be tender but still vibrant green.
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11
Remove the lid and add the tablespoon of butter and the black pepper. Toss everything together gently to combine.
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12
Cook uncovered for an additional 2 minutes to allow any excess moisture to evaporate, leaving a moist but not soggy dish.
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13
Taste and adjust seasoning. You likely won't need extra salt due to the fish, but a little extra black pepper is often welcome.
💡 Chef's Tips
If you cannot find fresh callaloo, high-quality canned callaloo can be used; just ensure you drain it thoroughly before adding to the pot. To prevent the dish from being too spicy, leave the Scotch bonnet pepper whole and remove it before serving instead of mincing it. Always peel the outer skin/membrane off the callaloo stalks; this ensures the stalks are tender and not stringy after cooking. For a richer flavor, use coconut oil instead of vegetable oil to sauté your aromatics. Do not overcook the callaloo; it should be soft but still retain a slight 'bite' and a bright green color.
🍽️ Serving Suggestions
Serve alongside 'Hard Food'—a traditional Jamaican plate of boiled green bananas, yellow yam, and dumplings. Pair with fried dumplings (Johnny Cakes) for a classic weekend breakfast treat. Enjoy with a side of buttery avocado (locally called 'pear') to balance the saltiness of the fish. Serve with a hot cup of Jamaican Blue Mountain coffee or a glass of refreshing ginger tea. For a lighter meal, it works beautifully over a bed of white rice or with a slice of hard dough bread.