Caribbean Slow-Braised Callaloo and Salted Cod Stew
A hearty Caribbean-inspired stew featuring slow-braised callaloo greens and tender salted cod, simmered with seasonal root vegetables and aromatic spices for a comforting weeknight meal.
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Overview
This Caribbean Slow-Braised Callaloo and Salted Cod Stew is a flavorful and nourishing dish that highlights the vibrant flavors of the Caribbean. Tender salted cod is simmered with slow-braised callaloo greens and seasonal root vegetables in a rich, spiced broth, creating a dish that’s perfect for cozy dinners. The long, slow braise allows the flavors to meld beautifully and the salted cod to become tender and flaky.
Why you'll love it
- Rich, comforting flavors: The slow cooking process deepens the aromatic spices and melds the flavors perfectly.
- Nutritious and hearty: Packed with callaloo greens and root vegetables, this stew is both nutritious and filling.
- Traditional Caribbean taste: Showcases authentic Caribbean ingredients and cooking techniques.
- Easy to make ahead: Flavors develop even more after resting, making it great for meal prep or leftovers.
Ingredient notes
- Salted cod: Also known as saltfish, ensure to soak and rinse it thoroughly to reduce saltiness. Soaking overnight in cold water is best, changing the water once or twice.
- Callaloo greens: A leafy green similar to spinach, you can substitute with amaranth, spinach, or kale if unavailable.
- Root vegetables: Typically include yam, sweet potato, and carrots for natural sweetness and texture.
- Spices and aromatics: Garlic, thyme, Scotch bonnet pepper, and allspice create authentic Caribbean flavor complexity.
Serving & storage
- Serve the stew hot with steamed white rice, bread, or boiled dumplings.
- Leftovers can be cooled and refrigerated in an airtight container for up to 3 days.
- This stew also freezes well; store in airtight containers for up to 3 months. Thaw thoroughly before reheating.
- For best flavor, reheat gently on the stovetop and adjust seasoning as needed.
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Chef tips
- Soaking the salted cod overnight and changing the water once or twice helps remove excess saltiness and improves texture.
- Adjust cooking time if your root vegetables are smaller or larger; tender but not mushy is ideal.
- Handle Scotch bonnet pepper with care: avoid touching your face and wash hands thoroughly after handling.
- Remove the Scotch bonnet pepper before serving to keep the heat balanced unless you prefer a spicier stew.
Ingredients
- 400 g (14 oz) salted cod (saltfish), soaked overnight and drainedsalted cod
- 300 g (10.5 oz) callaloo greens, washed and choppedcallaloo greens
- 200 g (7 oz) yam, peeled and dicedyam
- 200 g (7 oz) sweet potatoes, peeled and dicedsweet potatoes
- 100 g (3.5 oz) carrots, peeled and choppedcarrots
- 2 tbsp vegetable oilvegetable oil
- 1 medium onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 1 Scotch bonnet pepper, whole (pierced)*Scotch bonnet pepper
- 2 sprigs fresh thymefresh thyme
- 1 tsp ground allspiceground allspice
- 400 ml (1.7 cups) water or fish stockwater or fish stock
- Salt, to tastesalt
- Freshly ground black pepper, to tasteblack pepper
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Equipment
- large heavy-bottomed pot or Dutch oven
- cutting board
- sharp knife
- wooden spoon
- measuring spoons
- measuring jug
- bowl for soaking cod
Nutrition per serving
- Calories350
- Protein30 g
- Carbs35 g
- Fat8 g
Step-by-step
Step 1
Rinse the soaked salted cod under cold running water and pick out any bones. Flake the fish into bite-sized pieces and set aside.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.Step 3
Add the minced garlic, pierced Scotch bonnet pepper, fresh thyme sprigs, and ground allspice. Stir and cook for another 2 minutes until fragrant.Step 4
Add the peeled and diced yam, sweet potatoes, and carrots to the pot. Stir well to coat the vegetables with the spices and aromatics.Step 5
Pour in the water or fish stock, bring to a boil, then reduce the heat to low. Cover partially and let the vegetables simmer for 20 minutes, or until they are just tender.Step 6
Add the callaloo greens to the pot, stirring gently to combine. Then add the flaked salted cod. Cover and continue to cook on low heat for another 40 minutes, stirring occasionally to prevent sticking.Step 7
Taste the stew and season with salt and freshly ground black pepper as needed. Remove the Scotch bonnet pepper and thyme sprigs before serving to avoid over-spicing.Step 8
Serve the stew hot with steamed white rice, boiled dumplings, or crusty bread for a satisfying meal.
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