Caribbean Callaloo with Salted Cod and Coconut Milk
A comforting blend of Caribbean flavors
Dive into a traditional Caribbean dish that combines the earthy notes of callaloo with the rich taste of salted cod and creamy coconut milk for a deliciously unique experience.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Salted Cod
For the Callaloo Mixture
For the Seasoning
For the Garnish
Preparation
Preparing the Salted Cod
Rinse the Cod
Rinse the salted cod under cold water.
Rinse the salted cod thoroughly to remove excess salt without losing its unique flavor.
Soak the Cod
Place the cod in a bowl and cover with fresh water.
Change Water
Let soak for 1 hour, changing the water halfway through.
Preparing the Callaloo
Heat the Oil
Heat vegetable oil in a large pot over medium heat.
Sauté Aromatics
Add onions, garlic, and scotch bonnet pepper; sauté until onions are translucent.
Do not allow the scotch bonnet pepper to touch your skin; it can cause irritation.
Wilt the Leaves
Stir in chopped callaloo leaves until slightly wilted.
For a richer flavor, gently shake the coconut milk can before opening to evenly distribute its contents.
Cooking Process
Simmering the Cod
Bring a pot of water to a boil, add soaked cod, reduce heat, and simmer for 15 minutes.
Combining Ingredients
Flake the cod into the callaloo mixture, pour in coconut milk, and season with thyme, allspice, salt, and pepper.
Final Touch
Cook on low heat until the callaloo is fully tender and the flavors are married, about 20 minutes.
Plating & Serving
Caribbean Callaloo with Salted Cod and Coconut Milk
Caribbean Callaloo with Salted Cod and Coconut Milk
Plating & Serving
Serve the callaloo and cod mixture hot in bowls topped with sliced scallions and cilantro for a fresh finish.