Herbaceous Caribbean Callaloo with Salted Cod and Coconut
A spicy Caribbean green stew with tender salted cod
Dive into a rich and fragrant Caribbean stew that blends callaloo greens with savory salted cod and creamy coconut.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Callaloo
For the Salted Cod
For the Coconut Base
For Final Seasoning
Preparation
Preparing the Salted Cod
Rinse and Soak
Rinse the salted cod under cold water, then soak in a bowl of fresh cold water for 30 minutes to reduce excess salt.
Repeat Soak
Drain the water, add fresh water, and repeat soaking.
Cut and Season
After the second rinse, cut the cod into bite-sized pieces and drizzle with lime juice.
Preparing the Callaloo Base
Boil Water
In a large pot, bring 4 cups of water to a boil.
Cook Greens
Add the chopped callaloo to the boiling water and simmer for about 10 minutes until tender.
Drain and Set Aside
Drain thoroughly and set aside.
⚠ Important: Be cautious with the scotch bonnet pepper; leave it whole to control heat level. 💡 Pro Tip: You can substitute spinach if callaloo is unavailable.
Cooking Process
Sauté the Aromatics
Heat olive oil in a large pot and sauté onions and garlic until fragrant.
Combine Ingredients
Add the callaloo, coconut milk, thyme, and scotch bonnet to the pot. Stir well.
Add Salted Cod
Carefully fold in the prepared salted cod, ensuring it remains chunky.
🕰 Timing: Simmer callaloo 10 min; cook combined mixture 20 min. 🌡 Heat Guide: sauté medium; simmer low.
Cooking Process
Plating & Serving
Herbaceous Caribbean Callaloo with Salted Cod and Coconut
Herbaceous Caribbean Callaloo with Salted Cod and Coconut
Serve Hot
Serve the callaloo hot in deep bowls, ensuring each serving gets a piece of cod and a good mix of greens and coconut broth.