Coconut Fish Stew with Callaloo

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 ready in about 50 minutes pairs olive oil, large, diced (1 cup) onion, minced garlic 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.

Prep: 25 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
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.
Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, then bring to a gentle simmer.
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.
Step 6: Stir in 1 bunch chopped callaloo and cook for 2 more minutes until wilted and tender.
Step 7: Serve hot, garnished with fresh cilantro.

Frequently asked questions

How long does Coconut Fish Stew with Callaloo take to make?

Total time is about 50 minutes (25 min prep + 25 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 Coconut Fish Stew with Callaloo?

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 Coconut Fish Stew with Callaloo?

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 Coconut Fish Stew with Callaloo 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 Coconut Fish Stew with Callaloo?

Caribbean seafood 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.