Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the salted codfish to remove surface salt, then boil in water for 10-15 minutes. Drain, rinse again, and flake the fish into small pieces, discarding any bones or skin.

3. 3

   In a skillet, heat the vegetable oil over medium heat. Sauté the onion, garlic, and scotch bonnet pepper until soft and fragrant, about 3 minutes.

4. 4

   Add the chopped callaloo (or spinach) and thyme to the skillet. Cook for 5 minutes until the greens are wilted and any excess liquid has evaporated. Stir in the flaked saltfish and remove from heat.

5. 5

   In a mixing bowl, whisk together the eggs, heavy cream, and black pepper until smooth.

6. 6

   Spread the vegetable and fish mixture evenly across the bottom of the unbaked pie crust. Sprinkle the shredded cheddar cheese on top.

7. 7

   Pour the egg and cream mixture carefully over the filling.

8. 8

   Bake for 35-40 minutes, or until the center is set and the crust is golden brown. Let cool for 10 minutes before slicing.