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.
10 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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!
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