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, 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 "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 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.