Coconut Fish Stew with Callaloo

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant and aromatic stew featuring tender fish in a creamy coconut milk broth, simmered with callaloo and spices, evoking the flavors of the Caribbean islands. This Caribbean-inspired seafood recipe, ready in about 50 minutes, pairs fish fillets, firm white, olive oil, onion 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

• 1.5 lbs, cut into 1-inch pieces fish fillets, firm white
• 2 tbsp olive oil
• 1 large, diced (1 cup) onion
• 2 cloves, minced garlic
• 1, diced (1/2 cup) green bell pepper
• 1, seeded and minced jalapeño pepper
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 1 bunch (10 oz), washed and chopped callaloo
• 1 medium, peeled and diced (1/2 cup) potato
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and cook for 5 minutes until translucent and slightly golden, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves, 1/2 cup diced green bell pepper, and 1 minced jalapeño pepper; cook for 3 minutes until fragrant and softened.
3. Step 3: Stir in 1 tsp allspice, 1/2 tsp cinnamon, and 1/2 tsp cayenne pepper, then cook for 1 minute to toast the spices and release their aroma.
4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, then bring to a gentle simmer.
5. Step 5: Add 1.5 lbs cut fish pieces and 1/2 cup diced potato, then season with salt and pepper to taste. Simmer for 10 minutes, or until the fish is opaque and flakes easily with a fork.
6. Step 6: Stir in 1 bunch chopped callaloo and cook for 2 more minutes until wilted and tender.
7. Step 7: Serve hot, garnished with fresh cilantro.