Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanLunch
Recipe Story
origins & traditionsThis traditional island staple brings together the earthy richness of callaloo greens with the savory depth of salt-cured cod in a harmonious one-pot preparation. The dish showcases the resourcefulness of island cooking, where preserved proteins meet fresh garden vegetables. Spinach stands in beautifully for callaloo in this version, absorbing the flavors of garlic, thyme, and scotch bonnet heat. The salt cod is soaked to remove excess salt, then flaked and combined with sautéed aromatics including onions, bell peppers, and tomatoes. A splash of coconut oil adds richness while fresh lime juice brightens the entire dish. Traditionally served with ground provisions or fried plantains, this protein-rich meal offers comfort and nourishment. The combination of leafy greens and fish creates a balanced plate that honors generations of island culinary tradition while remaining accessible to modern home cooks.
Instructions
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Rinse the salted cod under cold water and place in a large bowl. Cover with fresh water and soak for 4-6 hours or overnight, changing water 2-3 times to remove excess salt.
Drain the cod and place in a saucepan with fresh water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain, cool, and flake into bite-sized pieces, removing any bones.
Heat coconut oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until softened.
Add minced garlic, diced bell peppers, and sliced scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.
Stir in diced tomatoes and cook for 3 minutes until they begin to break down.
Add the flaked saltfish to the skillet and stir to combine with the vegetables.
Season with fresh thyme leaves, black pepper, and a pinch of salt if needed (taste first as the fish may still be salty).
Add the fresh spinach in batches, stirring as it wilts down. This should take about 4-5 minutes.
Once all spinach is wilted, squeeze fresh lime juice over the mixture and stir well.
Taste and adjust seasonings. Cook for another 2-3 minutes to allow flavors to meld.
Remove from heat and serve hot with your choice of sides.
Callaloo and Saltfish Sauté
4.4 (23)
A vibrant island dish featuring tender greens sautéed with flaky salted cod, bell peppers, and aromatic herbs. This nutritious plate combines traditional flavors with bold seasonings for an authentic taste experience.
medium
45 min
4 servings
Ingredients
0 of 12 checked
Main Protein
- 400 grams tuna, salt cod, soaked and flaked
Greens
- 6 cups spinach, fresh, roughly chopped
Aromatics
- 1 pieces onions, medium, diced
- 4 cloves garlic, minced
Vegetables
- 2 pieces bell-peppers, mixed colors, diced
- 2 pieces tomatoes, medium, diced
Cooking Fat
- 3 tablespoons coconut-oil
Seasonings
- 2 teaspoons thyme, fresh leaves
- 1 teaspoons black-pepper, freshly ground
- 1/2 teaspoons salt, to taste (optional)
Finishing
- 1 pieces lime, juiced
Heat
- 1/2 teaspoons cayenne, or 1 scotch bonnet pepper, sliced (optional)
Chef Tips
expert advice•If you cannot find salt cod, fresh cod or snapper can be used with added salt to taste.
•For a spicier version, leave the seeds in the scotch bonnet pepper or add a dash of hot sauce.
•The dish can be made vegetarian by omitting the fish and adding chickpeas for protein.
•Callaloo greens can be substituted with kale, Swiss chard, or a mix of sturdy greens.
•For extra richness, add a splash of coconut milk in the final minutes of cooking.
•This dish tastes even better the next day as the flavors develop.
•Serve with boiled green bananas, dasheen, fried plantains, or simply with white rice.
•Add a pinch of smoked paprika for additional depth if desired.
