Saltfish and Callaloo Chowder

Ingredients

• 1/2 lb Salted cod (saltfish)
• 1 lb Fresh callaloo leaves (or spinach)
• 1 cup Heavy coconut cream
• 3 cups Vegetable stock
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 piece Scotch bonnet pepper, whole
• 4 sprigs Fresh thyme
• 2 stalks Scallions, chopped
• 2 tbsp Butter
• 1/2 tsp Black pepper
• 4 berries Allspice berries(optional)

Instructions

1. 1

   Boil the salted cod in water for 15 minutes, drain, and repeat to remove excess salt; then flake the fish and set aside.

2. 2

   In a large pot, sauté the onions, garlic, and scallions in butter over medium heat until softened.

3. 3

   Add the chopped callaloo leaves and vegetable stock, bringing the mixture to a gentle boil.

4. 4

   Reduce heat and simmer for 15 minutes until the callaloo is very tender, then remove the thyme sprigs.

5. 5

   Use an immersion blender to puree the greens and stock until a thick, smooth green base is formed.

6. 6

   Stir in the heavy coconut cream and the flaked saltfish, adding the whole scotch bonnet pepper for aroma.

7. 7

   Simmer the chowder for another 10 minutes on low heat to allow the flavors to meld and the soup to thicken.

8. 8

   Remove the scotch bonnet pepper before serving and season with black pepper to taste.