Saltfish and Callaloo Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty Afro-Trinidadian stew featuring salted cod simmered with leafy greens and Scotch bonnet peppers for a deeply flavorful meal. This Caribbean recipe, ready in about 60 minutes, pairs saltfish, callaloo leaves, and onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 saltfish
• 2 cups callaloo leaves
• 1/2 cup onion
• 2 cloves garlic
• 1 scotch bonnet pepper
• 1/2 cup coconut milk
• 1 medium tomato
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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

Instructions

1. Step 1: Soak 8 oz saltfish in cold water for 30 minutes, then flake and rinse thoroughly under running water.
2. Step 2: Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 cup finely chopped onion and cook for 3 minutes until soft. Add 2 minced garlic cloves and 1 seeded minced scotch bonnet pepper, cook for 1 minute until fragrant.
3. Step 3: Add 1 medium diced tomato and 1 tsp thyme. Cook for 2 minutes until tomatoes break down.
4. Step 4: Add flaked saltfish and 1 cup water. Bring to a simmer and cook for 10 minutes to remove excess salt.
5. Step 5: Add 2 cups chopped callaloo leaves and simmer for 15 minutes until leaves are tender.
6. Step 6: Stir in 1/2 cup coconut milk and cook for 5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
7. Step 7: Simmer uncovered for 5 minutes to meld flavors before serving.