breakfast

Caribbean Jerk-Spiced Salt Cod and Callaloo Sauté

Name: Caribbean Jerk-Spiced Salt Cod and Callaloo Sauté
Ingredients: 91.9 g Salted cod fillets, soaked and flaked; 200 g Jamaican Callaloo, chopped; 72.8 g Green plantains, diced small; 60 g Coconut milk, unsweetened; 50 g Onion, yellow, finely diced; 12 g Scotch Bonnet Ketchup; 10 g Fresh Garlic, minced; 10 g Jerk seasoning blend; 4.5 g Coconut oil

Nutrition

530

kcal

Calories

29.361391873596894

Protein

61.60000000000001

Carbs

16.889665198590187

Fat

AI Insight

Insight not available for this recipe.

Ingredients(9)

Salted cod fillets, soaked and flaked91.9 g

Jamaican Callaloo, chopped200 g

Green plantains, diced small72.8 g

Coconut milk, unsweetened60 g

Onion, yellow, finely diced50 g

Scotch Bonnet Ketchup12 g

Fresh Garlic, minced10 g

Jerk seasoning blend10 g

Coconut oil4.5 g

Instructions

Soak the salt cod in cold water overnight, changing the water twice, to remove excess salt. Drain, pat dry, and flake into bite-sized pieces.

Heat coconut oil in a heavy-bottomed skillet over medium heat. Add the diced plantains and sauté until they start to soften and turn golden brown, about 5-6 minutes. Remove and set aside.

In the same pan, add the onion and sauté until translucent. Add the minced garlic and jerk seasoning, stirring for 30 seconds until fragrant.

Add the flaked cod and sauté for 2 minutes to toast the aromatics. Add the chopped callaloo and stir until it begins to wilt.

Pour in the coconut milk and fold in the cooked plantains. Simmer for 3-4 minutes until the sauce reduces and coats the vegetables and fish.

Stir in the Scotch Bonnet Ketchup for a touch of sweetness and heat.

Plate immediately, serving hot with the coconut milk providing a creamy, rich finish to the savory salt cod.