Callaloo Soup with Salted Fish (Egg-Free)
A hearty and nutritious Caribbean soup made with callaloo, okra, coconut milk, and salted codfish. No eggs!
Ingredients
- about 225 g Salted codfish
- about 450 g Callaloo
- 1 cup Okra
- 2 cans Coconut milk
- 1 medium Onion
- 4 cloves Garlic
- 0.5 small Scotch bonnet pepper
- 2 sprigs Thyme
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak salted codfish in water for at least 2 hours, changing the water several times, to remove excess salt. Shred the fish.
- 2Sauté onion and garlic in olive oil until softened.
- 3Add shredded codfish, callaloo, okra, Scotch bonnet pepper, and thyme to the pot.
- 4Pour in coconut milk and simmer for 30-40 minutes, or until the vegetables are tender.
- 5Remove Scotch bonnet pepper before serving if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.