Saltfish and Callaloo

Ingredients

• 1 pound boneless salt cod, soaked and desalted
• 1 bunch callaloo greens (or taro leaves), stems removed and chopped
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 3 scallions, sliced
• 1 scotch bonnet pepper, whole or minced
• 2 medium tomatoes, diced
• 1 cup coconut milk
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon butter
• 0 black pepper, to taste
• 4 cups cooked white rice, for serving

Method

1. 1

   Place the salt cod in a bowl, cover with cold water, and refrigerate, changing the water 2 to 3 times, for 8 hours to overnight to remove excess salt.

2. 2

   Drain the soaked saltfish, place in a saucepan, and cover with fresh water. Bring to a boil over high heat, then reduce to a simmer and cook until the fish flakes easily, about 15 minutes.

   15:00 · Simmer saltfish
3. 3

   Drain the fish, let it cool slightly, then flake it into bite-sized pieces, discarding any skin or bones.

4. 4

   Rinse the chopped callaloo leaves thoroughly under cold water to remove any grit.

5. 5

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Soften onion
6. 6

   Stir in the garlic, bell pepper, and scallions, and cook until fragrant, about 2 minutes.

   2:00 · Cook aromatics
7. 7

   Add the tomatoes, scotch bonnet pepper, thyme sprigs, and bay leaf, and cook, stirring occasionally, until the tomatoes break down, about 5 minutes.

   5:00 · Cook tomatoes
8. 8

   Add the chopped callaloo greens in batches, stirring to wilt them into the pan.

9. 9

   Pour in the coconut milk, stir to combine, and bring to a gentle simmer. Cover and cook until the greens are tender, about 20 minutes, stirring occasionally.

   20:00 · Simmer callaloo
10. 10

    Remove the whole scotch bonnet pepper and bay leaf if used whole. Stir in the flaked saltfish and butter, and simmer until heated through, about 5 minutes.

    5:00 · Heat through
11. 11

    Season with black pepper to taste, and remove the thyme sprigs before serving.

12. 12

    Serve hot, spooned over steamed white rice.