Dinner · Caribbean · 20 min
Caribbean Salt Cod Rundown with Wilted Callaloo and Scotch Bonnet Aromatics
- Calories
- 711
- Protein
- 47g
- Carbs
- 70g
- Fat
- 25g
Ingredients
- 53.4 g Salted cod, soaked and flaked
- 1750 g Jamaican Callaloo, chopped
- 100.6 g Coconut milk, unsweetened
- 20g Onion, finely diced
- 8.3 g Garlic, minced
Method
- 01Begin by soaking the salt cod in cold water for at least 8 hours, changing the water several times to draw out the excess salt. Once desalted, flake the fish into bite-sized pieces.
- 02In a heavy-bottomed skillet over medium heat, add a splash of coconut oil. Sauté the onion and garlic until fragrant and translucent, about 3 minutes.
- 03Add the flaked cod to the skillet, sautéing briefly to infuse the aromatics. Pour in the unsweetened coconut milk and bring to a gentle simmer. Allow the milk to reduce slightly until it begins to thicken and coat the back of a spoon—this is the 'rundown' stage where the coconut oils begin to separate.
- 04Fold in the chopped callaloo. Cover the pan and let it steam for 5–7 minutes until the greens are tender and have wilted into the rich, creamy sauce.
- 05Taste and adjust seasoning with a touch of freshly cracked black pepper and a tiny whisper of Scotch Bonnet pepper sauce for authentic heat. Serve in a shallow bowl, ensuring the creamy coconut reduction coats every leaf of callaloo.
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