This Callaloo and Saltfish dish is a tasty mix of vibrant greens and salted fish, seasoned to perfection. It’s healthy and packed with flavor, making it a favorite in many Caribbean homes!
I love how this dish can be enjoyed at any meal—breakfast, lunch, or dinner! It’s like a warm hug in a bowl. Plus, it’s super easy to whip up when I need something quick and yummy! 🌿🐟
Key Ingredients & Substitutions
Salted Codfish: This is the star of the dish! Make sure to soak it overnight to reduce the saltiness. You can use fresh fish or canned tuna if you’re looking for something less salty or if codfish is hard to find.
Callaloo Leaves: Fresh callaloo is ideal, but spinach or amaranth are great alternatives. I’ve used spinach before when callaloo was out of season, and it worked just fine!
Tomato: A fresh tomato adds sweetness and acidity. If you don’t have fresh, a can of diced tomatoes will work well too. Just be sure to use less salt in the dish as canned tomatoes can sometimes be salty.
Coconut Milk: This ingredient gives a wonderful richness. If you’re looking to cut down on calories, you can skip it, or use light coconut milk, which still retains superb flavor.
Scotch Bonnet Pepper: This pepper packs heat! You can use jalapeños for a milder option or leave it out entirely for a kid-friendly version. Always taste carefully if you’re unsure about heat!
How Do I Ensure My Potatoes are Cooked Just Right?
Cooking potatoes perfectly can be tricky, but here’s a foolproof method. Start by cutting them evenly to ensure they cook at the same rate. Boil them until fork-tender but not mushy, which usually takes about 10-15 minutes after adding them. Remember to stir occasionally!
- After adding potatoes, stir for 2 minutes to coat them well with the flavors.
- Cover the pot to help steam them gently, speeding up cooking and keeping moisture in.
- Test a potato with a fork near the end; it should slide in easily but still hold its shape.
Following these tips will help your potatoes blend seamlessly with the other flavors in the dish! Enjoy every bite of this delicious meal.
How to Make Callaloo and Saltfish
Ingredients You’ll Need:
For the Dish:
- 1 lb salted codfish (saltfish), soaked overnight and drained
- 1 lb callaloo leaves (or substitute with spinach or amaranth), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 scotch bonnet pepper (whole or chopped, optional for heat)
- 2 medium potatoes, peeled and diced
- 1 cup coconut milk (optional for richness)
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Water or fish stock, as needed
- Salt to taste (be careful, as saltfish is already salty)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 30 minutes for cooking. So, you’re looking at around 45 minutes total to create this delicious dish.
Step-by-Step Instructions:
1. Prepare the Saltfish:
Start by rinsing the soaked saltfish under cold water to remove excess salt. Then, place it in a pot with fresh water. Bring it to a boil and let it simmer for about 10 minutes. This will help reduce the saltiness. Once done, drain the fish and flake it into bite-sized pieces, making sure to remove any bones or skin.
2. Sauté the Aromatics:
In a large pan or pot, heat the vegetable oil over medium heat. Add in the chopped onions and minced garlic. Sauté these until they become fragrant and translucent, about 3-4 minutes. This step builds the flavor foundation for your dish!
3. Add the Vegetables:
Next, toss in the chopped tomatoes and the scotch bonnet pepper (if using). Cook everything together for another 3-4 minutes until the tomatoes start to soften. You can skip the pepper or keep it whole if you’re unsure about the heat level; you can always remove it later!
4. Incorporate the Potatoes:
Add the diced potatoes to the pot and stir everything around for about 2 minutes to coat the potatoes in the aromatic mixture. This step helps infuse the flavors into the potatoes.
5. Simmer the Potatoes:
Now, pour in enough water or fish stock to just cover the potatoes. Cover the pot and let it simmer until the potatoes become tender, which usually takes about 10-15 minutes. Just check them with a fork – they should be soft but not mushy!
6. Combine Everything:
Once the potatoes are tender, add the flaked saltfish and chopped callaloo leaves to the pot. Give everything a good stir to combine. We want all those good flavors to mix together!
7. Bring in the Coconut Milk:
If you’re using coconut milk, pour it in now. Season your mixture with black pepper and paprika. Stir well and let it cook for another 5-7 minutes until the callaloo is wilted and tender. The coconut milk adds a delicious richness to the dish!
8. Final Touches:
Before serving, taste your dish and adjust the seasoning if needed. Remember, since saltfish is already salty, be cautious with the added salt. If you added the scotch bonnet pepper whole, remove it at this point to prevent overpowering the dish with heat.
9. Serve and Enjoy:
Serve your Callaloo and Saltfish warm as a delightful side dish, or with your favorite boiled provisions like yam, dumplings, or bread. Enjoy the burst of Caribbean flavors!
Can I Use Fresh Cod Instead of Salted Codfish?
Absolutely! If you prefer fresh cod, just be sure to season it lightly as it won’t have the salt cured into it. Adjust your salt levels throughout the recipe to suit your taste.
What Can I Use Instead of Coconut Milk?
If you’re looking to skip the coconut milk, you can replace it with vegetable broth or simply use water for a lighter dish. For a richer flavor without coconut, consider adding a splash of cream, though this will change the flavor profile a bit.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or broth if needed to bring back the moisture.
Can I Make This Recipe Vegetarian?
Yes! You can omit the saltfish and substitute it with more vegetables like mushrooms or chickpeas for protein. Additionally, using vegetable stock instead of fish stock will keep it vegetarian-friendly while maintaining flavor!
