Caribbean Callaloo with Poached Snapper and Spiced Dumplings
This vibrant Caribbean-inspired dish features tender poached snapper served alongside hearty spiced dumplings and a flavorful callaloo stew made from seasonal leafy greens. Embracing traditional island flavors and cooking methods, it highlights the freshness of seasonal produce while offering a comforting and nutritious weeknight meal.
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Overview
This Caribbean Callaloo with Poached Snapper and Spiced Dumplings combines fresh seasonal greens with tender snapper fish and flavorful, aromatic dumplings spiced to capture the essence of island cuisine. The dish showcases the technique of poaching fish gently to maintain moisture while simmering callaloo—a traditional leafy green stew rich with herbs, peppers, and coconut milk. Paired with satisfying spiced dumplings, this meal is both hearty and nourishing, perfect for a weeknight dinner that brings warmth and bright flavors to your table.
Why you’ll love it
- Authentic Caribbean flavors: From the rich callaloo stew to the fragrant spices in the dumplings, this recipe is inspired by island culinary traditions.
- Healthy and balanced: Incorporates lean protein, vibrant greens, and wholesome dumplings for a complete meal.
- Simple cooking techniques: Poaching fish preserves gentle textures, making this accessible for cooks of all levels.
- Seasonal and adaptable: Use a variety of leafy greens based on availability to keep the dish fresh and versatile.
Ingredient notes
Snapper: Use fresh snapper fillets, skin removed, approximately 150-200g (5-7 oz) per serving for tenderness and optimal poaching.
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Callaloo greens: Traditionally made with Amaranth leaves or taro leaves; substitute with spinach, kale, or Swiss chard if unavailable.
Spices for dumplings: Ground allspice, cinnamon, nutmeg, and fresh thyme reflect classic Caribbean flavor profiles.
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Poaching liquid: Enriched with coconut milk and aromatics to infuse fish with subtle tropical notes.
Serving & storage
Serve the poached snapper immediately alongside a generous ladle of the callaloo stew and hot spiced dumplings for best texture and flavor. Leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Reheat the callaloo gently on the stove and the snapper carefully in a covered pan over low heat to avoid drying out. Dumplings are best warmed in a microwave or lightly steamed to regain moisture.
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Chef tips
- Adjust the heat of the dish by removing the Scotch bonnet pepper before serving if you prefer less spice.
- For authentic flavor, use fresh thyme rather than dried if possible.
- Do not overcrowd the poaching liquid with snapper to ensure even cooking.
- Use a thermometer if unsure; the snapper is cooked when it reaches 60°C (140°F) internally.
Ingredients
- 500 g (1.1 lb) snapper fillets, skin removedsnapper fillets
- 250 g (8.8 oz) callaloo or spinach leaves, choppedcallaloo greens or substitute
- 200 ml (3/4 cup) coconut milkcoconut milk
- 1 medium onion, finely choppedonion
- 2 garlic cloves, mincedgarlic cloves
- 1 Scotch bonnet pepper, whole (optional)Scotch bonnet pepper
- 1 medium tomato, dicedtomato
- 1 tbsp vegetable oilvegetable oil
- 500 ml (2 cups) water or fish stockwater or fish stock
- 250 g (2 cups) all-purpose flourall-purpose flour
- 1 tsp baking powderbaking powder
- 1 tsp ground allspiceground allspice
- 1/2 tsp ground cinnamonground cinnamon
- 1/4 tsp ground nutmegground nutmeg
- 2 tbsp fresh thyme, choppedfresh thyme
- 150 ml (2/3 cup) water (for dumpling dough)water for dumpling dough
- Salt and freshly ground black pepper, to tastesalt and black pepper
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Equipment
- large pot
- deep frying pan or skillet
- mixing bowl
- wooden spoon
- measuring cups and spoons
- knife
- cutting board
- slotted spoon
Nutrition per serving
- Calories420
- Protein32 g
- Carbs45 g
- Fat12 g
Step-by-step
Step 1
Prepare the callaloo greens by washing thoroughly and chopping into bite-sized pieces. Set aside.
Step 2
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened and fragrant.
Step 3
Add the diced tomato and whole Scotch bonnet pepper to the pot (keep pepper whole for mild heat). Cook for another 3 minutes.
Step 4
Pour in the water or fish stock and bring to a gentle simmer.
Step 5
Add the chopped callaloo greens and simmer uncovered for about 10 minutes, until tender and the liquid has slightly reduced.
Step 6
Stir in the coconut milk, season with salt and pepper to taste, and keep warm on low heat while preparing the dumplings.
Step 7
In a mixing bowl, combine the all-purpose flour, baking powder, ground allspice, cinnamon, nutmeg, chopped fresh thyme, and a pinch of salt.
Step 8
Add the water gradually to the dry ingredients and stir to form a soft, pliable dough.
Step 9
Using your hands, form the dough into small balls about the size of a walnut.
Step 10
Bring a pot of salted water to a gentle simmer. Add the dumplings and cook for 12 minutes, until they float and are cooked through.
Step 11
Meanwhile, poach the snapper fillets in the warm callaloo stew. Gently submerge the fillets in the stew and cover the pot, allowing the fish to poach over low heat for about 8 minutes, or until opaque and just cooked through.
Step 12
Remove the poached snapper carefully with a slotted spoon. Discard the Scotch bonnet pepper from the stew if desired.
Step 13
To serve, plate the dumplings, ladle generous portions of callaloo stew, and top with poached snapper fillets. Garnish with additional fresh thyme if desired.
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