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, 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. 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.