Callaloo and Saltfish is a yummy Caribbean dish full of flavor! You get delicious leafy greens and salty fish together, creating a perfect mix that’s both healthy and tasty.
I love making this dish for brunch! It’s the kind of meal that makes your kitchen smell amazing, and it’s great with some warm toast or boiled dumplings. Yum! 😋
Key Ingredients & Substitutions
Salted Cod (Saltfish): The star of this dish! Make sure to soak it well to get rid of excess salt. If you can’t find salted cod, you can use fresh cod or any other white fish, but keep in mind that you’ll need to adjust the seasoning since these options are much less salty.
Callaloo Leaves: This is the traditional leafy green used here. If callaloo is hard to find, spinach or amaranth are great substitutes that provide a similar texture and flavor profile. You can even mix them for a twist!
Scotch Bonnet Pepper: For that spicy kick! If you’re not a fan of heat, you can leave it whole for milder flavor, or substitute with a milder pepper like jalapeño or simply use a pinch of cayenne pepper instead.
Onions and Garlic: Essential for flavor. Yellow or white onions work well, and for a sweeter touch, caramelize them a bit longer. You can substitute fresh garlic with garlic powder in a pinch, but fresh is always best for flavor!
How Do I Properly Soak and Prepare Saltfish?
Preparing saltfish properly is key to achieving the right flavor. Rinse it under cold water to remove surface salt. For the soaking process, the longer you soak, the less salty it will be, so overnight is great if you have time.
- Rinse the saltfish first, then soak it in water at least 2 hours, changing the water a couple of times.
- After soaking, boil the fish in fresh water for about 15 minutes until tender, then cool it before flaking.
How Can I Avoid Overcooking Callaloo?
Overcooking can lead to mushy greens, so keep an eye on them! Add just enough water to help them wilt without turning to mush. Covering during cooking allows steam to do its job without too much liquid.
- Start with a small amount of water (about 1/4 cup) when adding the callaloo to the pan.
- Cook on medium-low heat and stir a bit every few minutes to prevent sticking and ensure even cooking.
- Check for doneness by tasting. Aim for tender but still vibrant greens!
How to Make Callaloo and Saltfish
Ingredients You’ll Need:
For the Main Dish:
- 1 lb salted cod (saltfish)
- 4 cups callaloo leaves, chopped (or substitute with spinach or amaranth)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped (optional)
- 1 red bell pepper, sliced
- 2 scallions (spring onions), chopped
- 1 Scotch bonnet pepper (whole or chopped, according to spice preference)
- 2 tbsp vegetable oil or coconut oil
- 1/2 tsp black pepper
- Water, as needed
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus an additional 25-30 minutes for cooking. You’ll enjoy a delicious meal featuring tender callaloo and flavorful saltfish in about an hour!
Step-by-Step Instructions:
1. Preparing the Saltfish:
Start by rinsing the salted cod under cold running water to wash away some of the excess salt. Then, soak the saltfish in fresh water for at least 2 hours (or overnight) to help further reduce its saltiness. Don’t forget to change the soaking water a couple of times.
2. Boil the Saltfish:
Once soaked, place the saltfish in a pot and cover it with fresh water. Bring this to a boil, then turn down the heat and let it simmer for about 15 minutes or until the fish is tender. Drain the fish and allow it to cool slightly.
3. Flake the Saltfish:
Once the saltfish is cool enough to handle, flake it into small pieces. Be sure to remove any bones and skin. Set aside for later.
4. Cooking the Callaloo and Vegetables:
In a large skillet or pot, heat the oil over medium heat. Add the chopped onions, minced garlic, and chopped scallions. Sauté these until fragrant and translucent, about 3-4 minutes.
5. Adding Other Vegetables:
Next, toss in the chopped tomatoes (if you’re using them), sliced red bell pepper, and the Scotch bonnet pepper. Cook this mixture for a few more minutes, allowing the vegetables to soften.
6. Incorporating the Callaloo:
Now it’s time to add in the chopped callaloo leaves. Stir them well into the vegetable mixture to combine everything evenly.
7. Simmer the Callaloo:
Add about 1/4 cup of water to the skillet to help the callaloo wilt. Cover the skillet and let it simmer on medium-low heat for about 10-15 minutes, stirring occasionally. This will ensure the callaloo cooks down properly.
8. Mixing in the Saltfish:
After the callaloo has wilted, stir in the flaked saltfish and season everything with black pepper. Let it cook together for another 5 minutes to allow the flavors to meld.
9. Adjust Spice Levels:
If you find the heat from the Scotch bonnet pepper a bit much, simply remove it before serving. This step is optional depending on your spice preference!
10. Serve and Enjoy:
Serve your hot Callaloo and Saltfish as a delicious side or make it the star of your main meal. It goes wonderfully with rice, dumplings, or even some fresh bread. Enjoy your tasty dish!
Can I Use Fresh Fish Instead of Saltfish?
Absolutely! While salted cod gives this dish its signature flavor, you can substitute with fresh cod or any white fish. Just be aware that these options are less salty, so you may need to add a pinch of salt to taste.
What If I Can’t Find Callaloo?
No worries! Spinach or amaranth makes a great substitute for callaloo. Both will provide similar textures, and you can mix them together for added flavor and nutrients!
How Can I Make This Dish Less Spicy?
If you prefer a milder flavor, simply use a whole Scotch bonnet pepper instead of chopping it up, as this will infuse flavor without overwhelming heat. Additionally, you can substitute it with a milder pepper like bell pepper or jalapeño.
Can I Make This Dish Vegan?
Yes, you can make a vegan version by omitting the saltfish and perhaps adding some extra vegetables or plant-based protein, like chickpeas or tofu, for added texture and nutrition!
