Caribbean Callaloo

Ingredients

• 3 slices bacon, cut into 1-inch pieces
• 1 onion, chopped
• 1 garlic clove, minced
• 3 green onions, thinly sliced
• 1 pound callaloo, mature spinach, kale, or chard, trimmed and coarsely chopped
• Hide ingredients for 4 cups Poultry Stock, Chicken Broth, or other light stock or broth 1 4 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab) 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 1 cup canned coconut milk
• 1 to 2 Scotch bonnet or habanero peppers, seeded and minced
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• 8 ounces white fish fillets (tilefish, cod, grouper, orange roughy, or sea bass)
• 1 cup sliced okra or frozen sliced okra
• 8 ounces lump crabmeat, picked over for shells and cartilage, or small peeled raw shrimp
• Salt and black pepper
• Chopped cilantro