CARIBBEAN CALLALOO
About 11 cups; 6 servings
Callaloo is not only the name of this dish, which varies from country to country, but also refers to a number of different leafy greens throughout the Caribbean region, from taro and okra leaves to amaranth greens. Use any of these, or the chard and spinach suggested below. For more information, see About Greens for Cooking.
Place in a soup pot and cook, stirring, over medium heat until almost crisp:
- 3 slices bacon, cut into 1-inch pieces
Leaving the bacon in the pot, pour off all but 2 tablespoons of the fat. Add and cook, stirring, until the onion is tender but not browned, 6 to 8 minutes:
- 1 onion, chopped
- 1 garlic clove, minced
- 3 green onions, thinly sliced
Stir in:
- 1 pound callaloo, mature spinach, kale, or chard, trimmed and coarsely chopped
- 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 1 cup canned coconut milk
- 1 to 2 Scotch bonnet or habanero peppers, seeded and minced
- 1 teaspoon salt
- ¼ teaspoon dried thyme
Cover, bring to a boil, then reduce the heat and simmer for 5 minutes. Uncover and add:
- 8 ounces white fish fillets (tilefish, cod, grouper, orange roughy, or sea bass)
- 1 cup sliced okra or frozen sliced okra
Simmer until the okra and fish are cooked, about 10 minutes. Break up the fillets with a spoon and add:
- 8 ounces lump crabmeat, picked over for shells and cartilage, or small peeled raw shrimp
Let the shellfish heat through for about 3 minutes more. Season to taste with:
- Salt and black pepper
Garnish with:
- Chopped cilantro