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Loading...Callaloo with saltfish is a beloved Jamaican breakfast staple that combines tender leafy greens with flaked salted cod in a fragrant, herbaceous stew. The dish balances the briny richness of saltfish with the earthy flavor of amaranth-style greens, accented by thyme, scallions, and a whole scotch bonnet for aromatic heat. Traditionally served with bammy, fried dumplings, or roasted breadfruit for an authentic island start to the day.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 8 gFat
- 1.5 gSaturated Fat
- 11 gCarbs
- 4 gFiber
- 4 gSugar
- 23 gProtein
- 1720 mgSodium
- 780 mgPotassium
- 190 mgCalcium
- 3.2 mgIron
- 38 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the Saltfish
- 8 oz salted codfish
- Cold water for soaking
For the Callaloo
- 1 lb fresh callaloo leaves (or amaranth or spinach), tough stems removed
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 3 scallions, chopped
- 1/2 red bell pepper, diced
- 1 medium tomato, diced
- 1 sprig fresh thyme
- 1 whole scotch bonnet pepper (left intact)
- 1/2 tsp freshly ground black pepper
- 1/4 cup coconut milk (optional, for a creamier rundown-style finish)
Directions
- Place the salted codfish in a large bowl of cold water and soak for at least 4 hours or overnight, changing the water two to three times to draw out the excess salt.
- Drain the soaked saltfish, transfer to a saucepan, cover with fresh water, and bring to a gentle boil for 15 minutes until the cod flakes easily. Drain again, flake the fish into small pieces, and carefully remove any remaining bones.
- Wash the callaloo leaves under cold running water, then chop them coarsely and set aside to drain.
- Heat the vegetable oil in a large deep skillet over medium heat. Add the onion, garlic, scallions, and bell pepper and sauté for 4 minutes until softened and fragrant.
- Stir in the diced tomato, thyme sprig, and the whole scotch bonnet pepper, and cook for 3 minutes until the tomato breaks down into a light sauce.
- Add the flaked saltfish to the skillet and toss to coat in the aromatic base, cooking for 3 to 4 minutes so the flavors meld.
- Pile the chopped callaloo on top of the saltfish mixture, stir well, and cook for 5 to 6 minutes until the greens are wilted and tender but still vibrant.
- Pour in the coconut milk if using, season with the black pepper, and simmer gently for 3 more minutes. Taste before adding any salt, since the saltfish typically provides plenty of seasoning.
- Remove and discard the thyme stem and scotch bonnet pepper before serving hot alongside bammy, boiled green bananas, fried dumplings, or slices of roasted breadfruit.
Cook’s Notes
- Soaking the saltfish thoroughly is non-negotiable; rushing this step leaves the dish inedibly salty. Taste a small flake after boiling before proceeding.
- Keep the scotch bonnet whole while cooking to perfume the pot with flavor. If you want serious heat, slice it in half and seed it before adding.
- If true callaloo leaves are unavailable, baby spinach combined with a handful of chopped Swiss chard mimics the flavor and color reasonably well.
- For a richer 'rundown' style, increase the coconut milk to 1/2 cup and let it reduce until the greens are cloaked in a creamy sauce.
- Pair with traditional starches like bammy (cassava flatbread) or roasted breadfruit to soak up the flavorful juices.
