Callaloo And Saltfish Recipe
A traditional Jamaican Callaloo and Saltfish Recipe featuring tender flaked saltfish sautéed with nutritious callaloo, bell peppers, onions, and aromatic seasonings. Quick, wholesome, and perfect for breakfast, lunch, or dinner.
8 Servings
Ingredients
- 18 ounces canned callaloo drained
- 3 fillets saltfish Pollock preferred, boiled and flaked
- ½ medium onion finely diced
- ⅓ cup green bell pepper diced
- ⅓ cup red bell pepper diced (alternatively, 1 small Roma tomato, seeded and diced)
- 3 cloves garlic finely chopped
- 1 stalk green onion scallion, sliced
- 1 tablespoon avocado oil or preferred cooking oil
Instructions
Prepare the Saltfish
- Place the saltfish fillets in a medium-sized saucepan. Cover with water and bring to a boil over medium-high heat. Once boiling, drain the water. Taste a small portion of the fish—if excessively salty, repeat the boiling process a second time. Drain and set aside. Once cooled slightly, flake the saltfish into small pieces.
Heat the Oil and Sauté the Aromatics
- In a large skillet, heat one tablespoon of avocado oil over medium heat. Add the diced onion, chopped garlic, sliced scallion, and diced bell peppers. Sauté gently for approximately 3 to 5 minutes, or until the onions become translucent and aromatic.
Incorporate the Callaloo and Saltfish
- Add the drained callaloo and flaked saltfish to the skillet. Stir thoroughly to combine all ingredients. Allow the mixture to heat through for an additional 3 to 5 minutes, stirring occasionally to prevent sticking.
Serve
- Remove from heat and serve warm. This dish pairs excellently with fried dumplings, boiled green bananas, or steamed rice.
Notes
To ensure this Callaloo and Saltfish Recipe is entirely gluten-free:
- Verify that the canned callaloo contains no additives or preservatives with gluten.
- Ensure the saltfish brand does not use any gluten-containing processing agents.
- Confirm that your chosen oil and spices (including seasoning blends, if any) are certified gluten-free.