Callaloo and Saltfish with Gluten-Free Dumplings

Ingredients

• 1 pound Salted Codfish (desalted)
• 2 bunches Callaloo (chopped)
• 1 Onion (diced)
• 1 Bell Pepper (diced)
• 1/2 Scotch Bonnet Pepper (finely chopped, optional)
• 4 cloves Garlic (minced)
• 2 tablespoons Coconut Oil
• 2 cups Gluten-Free All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Water

Instructions

1. 1The day before, place the 1 pound of Salted Codfish in a bowl and cover with cold water. Let it soak overnight, changing the water at least 3 times to remove excess salt. The next day, drain the fish and shred it into bite-sized pieces.
2. 2Heat the 2 tablespoons of Coconut Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 Onion (diced), 1 Bell Pepper (diced), and 4 cloves Garlic (minced). If using, add the 1/2 Scotch Bonnet Pepper (finely chopped). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. 3Add the chopped 2 bunches of Callaloo and the shredded 1 pound of Salted Codfish to the pot. Stir everything together. Cover the pot and let it cook until the callaloo is tender, about 20 minutes. Stir occasionally.
4. 4While the callaloo is cooking, prepare the dumpling dough. In a medium bowl, combine the 2 cups of Gluten-Free All-Purpose Flour, 2 teaspoons of Baking Powder, and 1/2 teaspoon of Salt. Whisk them together.
5. 5Gradually add the 1 cup of Water to the dry ingredients, stirring with a spoon or your hands until a soft, slightly sticky dough forms. Do not overmix.
6. 6Pinch off small pieces of the dough, about 1 tablespoon each, and roll them gently into rough balls to form dumplings. Carefully drop these dumplings into the simmering callaloo and saltfish mixture.
7. 7Cover the pot again and let the dumplings simmer in the callaloo for 15-20 minutes. The dumplings are cooked through when they have puffed up and feel firm to the touch. You can test one by carefully removing it and cutting it open; the inside should be cooked and no longer doughy.
8. 8Serve the Callaloo and Saltfish with the Gluten-Free Dumplings hot.

Substitutions

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