Callaloo and Saltfish Stew with Spiced Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Caribbean stew featuring tender callaloo greens and salty codfish simmered in a savory broth, served alongside sweet and spiced fried plantains. This caribbean-inspired caribbean ready in about 820 minutes pairs dried salted codfish (saltfish), chopped fresh callaloo or spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 780 min Cook: 40 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Callaloo and Saltfish Stew with Spiced Plantains take to make?

Total time is about 820 minutes (780 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Callaloo and Saltfish Stew with Spiced Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Callaloo and Saltfish Stew with Spiced Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Callaloo and Saltfish Stew with Spiced Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Callaloo and Saltfish Stew with Spiced Plantains?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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