Callaloo and Saltfish Stew with Spiced Plantains

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Traditional Caribbean stew featuring tender callaloo greens and salty codfish simmered in a savory broth, served alongside sweet and spiced fried plantains. This Caribbean recipe, ready in about 75 minutes, pairs dried salted codfish (saltfish), fresh callaloo or spinach, and olive oil for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dried salted codfish (saltfish)
• 4 cups chopped fresh callaloo or spinach
• 2 tbsp olive oil
• 1 medium diced onion
• 3 minced garlic cloves
• 1 large diced tomato
• 1 small whole scotch bonnet pepper
• 1 tsp dried thyme
• 1 cup water
• 2 chopped green onions
• 2 large peeled and sliced ripe plantains
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 8 oz dried salted codfish in cold water for 12 hours, changing water 2-3 times. Drain, then boil codfish in fresh water for 15 minutes. Drain and flake fish, removing any bones.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 large diced tomato, 1 tsp dried thyme, and 1 small whole scotch bonnet pepper. Cook for 5 minutes until tomatoes soften.
4. Step 4: Add flaked codfish, 4 cups chopped callaloo, 1 cup water, and 2 chopped green onions. Simmer uncovered for 15 minutes until greens wilt and flavors blend. Remove scotch bonnet pepper before serving.
5. Step 5: Meanwhile, heat a skillet over medium heat. Toss 2 large peeled and sliced ripe plantains with 1 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Step 6: Fry plantains in 1 tbsp olive oil for 3-4 minutes per side until golden brown and caramelized.
7. Step 7: Plate the callaloo and saltfish stew alongside spiced fried plantains for a comforting and authentic Caribbean meal.