Saltfish and Callaloo Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Afro-Trinidadian stew featuring salted cod simmered with leafy greens and Scotch bonnet peppers for a deeply flavorful meal. This caribbean-inspired caribbean 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Saltfish and Callaloo Stew take to make?

Total time is about 60 minutes (20 min prep + 40 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 Saltfish and Callaloo Stew?

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 saltfish from drying out.

Can I substitute ingredients in Saltfish and Callaloo Stew?

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 Saltfish and Callaloo Stew 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 Saltfish and Callaloo Stew?

Caribbean caribbean 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.

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