4 Serves
480 Mins
Soak the salted cod in a large bowl of cold water overnight to remove excess salt, then drain.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
6 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
215 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
169 mg / 420 mgPhosphorus
1134 mg / 1,250 mgPotassium
1906 mg / 4,700 mgSodium
2500 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
171 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
172 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the soaked fish in a pot with fresh water, bring to a boil, and simmer until tender. Drain the water, allow the fish to cool, and shred it into bite-sized pieces.
In a skillet over medium heat, fry the bacon until crispy. Remove the bacon, drain most of the fat, and reserve about one tablespoon in the pan.
Add the yellow onion, green onions, minced scotch bonnet pepper, and garlic to the skillet. Sauté for 2 minutes until the vegetables are softened.
Stir in the shredded salted fish and cook for 1 minute to incorporate the flavors.
Add the callaloo, roma tomatoes, fresh thyme, and black pepper. Stir well and cook for 2 minutes until the greens are wilted and the dish is heated through.
13
g57
g23
g
Jamaican
