Callaloo and Saltfish
This is a very popular Jamaican breakfast side, but you can enjoy this any time of day. It comes together in a blink of an eye. Perfect addition to any weekday meal.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 4
Ingredients
- 18 oz18 oz18 oz Canned Callaloo, drained (1 can)
- 1/21/21/2 Onion, medium, diced
- 1/31/31/3 Green Bell Peppers, diced
- 1/31/31/3 Red Bell Pepper, diced (you can use a small Roma tomato, seeded and diced)
- 3 pieces3 pieces3 pieces Pollock) Saltfish (Marshall's brand, 3 filets (or 1/2 package), boiled and flaked
- 111 Green Onion (Scallion), (1 stalk)
- 3 cloves3 cloves3 cloves Garlic, chopped
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, or other compliant oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put saltfish in a medium pot and cover with water. Bring to a boil. Once it boils drain the water and taste. If it's too salty boil again. 2. You shouldn't need to boil more than twice because you want some saltiness to it. Remove and set aside.
- Flake saltfish filets.
- Heat a skillet on medium heat then add oil.
- Sauté onion, garlic, escallion and peppers until the onion is translucent.
- Add in callaloo and saltfish and heat through.
- Serve with your favorite vegetables and enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 109 |
| Fat: | 9 g |
| Carbohydrates: | 3 g |
| Protein: | 16 g |
| Cholesterol: | 271 g |
| Sodium: | 3577 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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