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Callaloo and Saltfish Delight

Callaloo and Saltfish Delight

Tender callaloo meets savory, gently desalted saltfish with bright aromatics and a touch of heat. A quick island classic fit for breakfast or dinner.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 12 oz salted cod (saltfish), boneless rinse and desalt before cooking
  • 6 cup chopped callaloo leaves
  • 1.5 tbsp vegetable oil
  • 0.5 tbsp unsalted butter optional
  • 1 cup chopped yellow onion
  • 0.5 cup sliced scallions
  • 2 tsp minced garlic
  • 1 cup diced tomatoes
  • 0.75 cup chopped bell pepper
  • 1 tsp fresh thyme leaves
  • 0.25 tsp minced Scotch bonnet or habanero adjust to taste
  • 0.5 tsp ground black pepper
  • 0.5 tsp salt-free all-purpose seasoning optional
  • 0.25 cup water
  • 2 tsp fresh lime juice

Instructions

Preparation Steps

  • Quick-desalt the saltfish: Rinse, simmer in fresh water 10 minutes, drain, cool, and flake into bite-size pieces.
  • Warm oil and butter in a wide skillet over medium heat. Soften onion and scallions for 3 to 4 minutes.
  • Stir in garlic, thyme, and minced hot pepper. Cook until fragrant, about 30 seconds.
  • Add tomatoes and bell pepper; cook until the tomatoes release juices, about 3 minutes.
  • Add callaloo and water. Cover and steam until wilted, 3 to 4 minutes, stirring once.
  • Fold in the flaked saltfish, black pepper, and seasoning. Toss and cook 2 to 3 minutes.
  • Finish with lime juice. Taste and adjust heat and seasoning. Serve hot.

Notes

Variation: If callaloo is unavailable, use baby spinach and a pinch more thyme. Serve with fried dumplings, boiled green bananas, or steamed rice. Leftovers keep up to 3 days refrigerated; reheat gently to avoid drying the fish.
This recipe is an original creation inspired by classic Callaloo and Saltfish Delight flavors. All ingredient ratios and instructions are independently developed.