Callaloo Recipe – Eats Now

Name: Callaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 tablespoons peanut oil; 1 medium Spanish onion, chopped; 2 garlic cloves, minced; 2 bird's-eye chilies, seeds and ribs removed, finely chopped; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons coriander seeds, crushed; 2 cups chicken stock or 2 cups broth; 1 cup coconut milk; 1 cup bottled clam juice; 1 cup heavy cream; 2 (10 ounce) packages frozen chopped spinach, thawed; 2 to 3 limes, juice of, plus more to taste (about 1/4 cup); 1/2 teaspoon salt

Servings: persons

2 tablespoons peanut oil
1 medium Spanish onion, chopped
2 garlic cloves, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander seeds, crushed
2 cups chicken stock or 2 cups broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
2 (10 ounce) packages frozen chopped spinach, thawed
2 to 3 limes, juice of, plus more to taste (about 1/4 cup)
1/2 teaspoon salt

1
Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Saute until onion is translucent, about 3 minutes.
2
Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
3
Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
4
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 medium Spanish onion, chopped, 2 garlic cloves, minced, 2 bird's-eye chilies, seeds and ribs removed, finely chopped, and more.

Yes, Callaloo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Callaloo

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