Whip up this easy Callaloo and Saltfish Recipe with callaloo, saltfish, peppers, and garlic. A traditional Jamaican dish that’s ready in no time!
Growing up, Sunday mornings were everything. You’d wake up to reggae tunes on the radio, someone (usually me) chasing stray goats out of the yard, and the smell of onions sizzling in oil. That smell meant one thing: Granny was making her famous Callaloo and Saltfish Recipe.
And listen, you didn’t need an alarm clock when you had that aroma wafting through the house. It was the only reason I got out of bed early, to be honest. Well, that and the promise of fresh fried dumplings on the side. I remember sitting on the porch with my cousins, passing around plates, licking our fingers like it was some sacred tradition. If you’ve ever eaten with your hands straight from the pan, you know what I’m talking about!
Fast forward to today, and while Granny’s not in the kitchen anymore (she’s chilling on the porch), I’ve managed to keep the tradition alive. And I’m sharing her no-fail Callaloo and Saltfish Recipe with you because good food—real food—shouldn’t stay secret.
Why You’ll Love This Callaloo And Saltfish Recipe?
First, it’s quick. Like, weekday-morning-running-late-for-work quick.
Second, it’s crazy versatile. Eat it for breakfast, lunch, or dinner (or, if you’re like my uncle John, at 2 AM after a party).
Third, it’s the taste of Jamaica. Even if you’ve never set foot on the island, this dish will take your taste buds there. And let’s be real, we could all use a little island getaway—even if it’s just through our plates.
Plus, the combo of callaloo’s earthy flavor with salty fish and sweet bell peppers is like a dance party in your mouth. And everyone’s invited.
Ingredient Notes:
I know you’re itching to get started, but let’s talk ingredients first. Trust me, this makes everything easier.
-
Callaloo (18 oz canned)
Can’t find fresh? No problem. Canned works great! Just drain it well. Granny swore by the fresh stuff, but these days… convenience wins. -
Saltfish (3 fillets or ½ pack)
I go for Marshall’s Pollock. Boil it to tone down the salt. Twice if you’re worried about your blood pressure—ha! But keep a little saltiness. That’s the point. -
Onion (½ medium)
Gives you that subtle sweetness as it cooks down. Don’t skip this unless you like bland food. -
Bell Peppers (⅓ cup each red and green)
Adds color and a touch of sweetness. Feel free to swap in a diced tomato if you’re out of peppers. We’ve all been there. -
Scallion (1 stalk)
You know that magic flavor in Jamaican dishes you can’t quite put your finger on? This is it. -
Garlic (3 cloves)
Because more garlic = more better. That’s a universal law. -
Avocado Oil (1 tablespoon)
Or whatever oil you’ve got. Granny used coconut oil when she had it—adds a whole different vibe.
Want To Save This Recipe?
How To Make Callaloo And Saltfish?
Ready? Let’s do this together.
Step 1: Boil the Saltfish
Toss your saltfish in a pot of water. Bring it to a boil. Taste a little piece—if it makes you pucker, drain and boil again. Twice should do it. Then flake that fish like you’re pulling apart secrets. Set it aside.
Step 2: Sauté the Aromatics
Heat up that oil in a big skillet. Once it’s shimmering, toss in your onions, garlic, scallion, and peppers. Sauté until the onions look soft and everything smells like you’re hosting a Caribbean festival. Takes about 5 minutes.
Step 3: Combine It All
Add your callaloo and flaked saltfish into the pan. Stir like you mean it! Let everything heat through—about 3-5 minutes—and boom, you’re done.
Storage Options:
Honestly, this dish barely makes it past dinner at my house. But if you do have leftovers, stash them in an airtight container in the fridge for up to 3 days. Just reheat in a pan over medium heat. I wouldn’t freeze it though—the texture of callaloo gets a bit mushy. And mushy’s not the vibe here.
Variations and Substitutions:
Feeling adventurous? You’re speaking my language. Here are some twists:
- Fresh Callaloo: If you can score it, steam it first, then sauté. Game changer.
- Swap the Fish: No saltfish? Try smoked mackerel or even canned tuna in a pinch.
- Add Heat: Love spice? Toss in a sliver of Scotch bonnet pepper. Careful, though—those things mean business.
- Go Vegan: Skip the fish and bulk up with mushrooms or jackfruit. Not traditional, but hey—rules are made to be broken.
What to Serve with Callaloo And Saltfish?
You’ve got options, my friend. Lots of them.
- Fried Dumplings: Crunchy, doughy perfection. Do it.
- Festival: Sweet fried dough that’ll make you question every diet decision you’ve ever made.
- Boiled Green Bananas: Earthy, filling, and so Jamaican.
- Rice and Peas: Can’t go wrong here. Ever.
- Plantains: Fried sweet plantains on the side? Chef’s kiss.
Frequently Asked Questions:
Can I use fresh callaloo instead of canned?
Absolutely! Fresh is amazing. Just steam it first. Canned is my go-to when I’m short on time—or feeling lazy.
What kind of saltfish should I use?
Pollock is a classic choice, but any firm white fish will work. Cod’s great too.
Is this recipe really traditional?
As traditional as it gets! But like all things, every family does it a little differently. This is my Granny’s version, and if you ask me, it’s the best.
And there you have it—my no-fuss, full-of-flavor Callaloo and Saltfish Recipe. Give it a try, and let me know how it goes! Ever made it a different way? Got tips from your own family recipe? Drop a comment below. Can’t wait to hear your stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Callaloo And Saltfish Recipe
Ingredients
- 18 ounces canned callaloo drained
- 3 fillets saltfish Pollock preferred, boiled and flaked
- ½ medium onion finely diced
- ⅓ cup green bell pepper diced
- ⅓ cup red bell pepper diced (alternatively, 1 small Roma tomato, seeded and diced)
- 3 cloves garlic finely chopped
- 1 stalk green onion scallion, sliced
- 1 tablespoon avocado oil or preferred cooking oil
Instructions
Prepare the Saltfish
- Place the saltfish fillets in a medium-sized saucepan. Cover with water and bring to a boil over medium-high heat. Once boiling, drain the water. Taste a small portion of the fish—if excessively salty, repeat the boiling process a second time. Drain and set aside. Once cooled slightly, flake the saltfish into small pieces.
Heat the Oil and Sauté the Aromatics
- In a large skillet, heat one tablespoon of avocado oil over medium heat. Add the diced onion, chopped garlic, sliced scallion, and diced bell peppers. Sauté gently for approximately 3 to 5 minutes, or until the onions become translucent and aromatic.
Incorporate the Callaloo and Saltfish
- Add the drained callaloo and flaked saltfish to the skillet. Stir thoroughly to combine all ingredients. Allow the mixture to heat through for an additional 3 to 5 minutes, stirring occasionally to prevent sticking.
Serve
- Remove from heat and serve warm. This dish pairs excellently with fried dumplings, boiled green bananas, or steamed rice.
Notes
- Verify that the canned callaloo contains no additives or preservatives with gluten.
- Ensure the saltfish brand does not use any gluten-containing processing agents.
- Confirm that your chosen oil and spices (including seasoning blends, if any) are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
