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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.2
  • Total Fat: 4.9 g
  • Cholesterol: 28.0 mg
  • Sodium: 341.3 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 15.6 g

View full nutritional breakdown of Callaloo (Spinach, Crab, & Wahoo soup) calories by ingredient
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Callaloo (Spinach, Crab, & Wahoo soup)

Submitted by: JVANAM

Introduction

In Barbados they have these large edible leaves known as Callaloo. They come from the taro root plant. Try and find them in North America. NOT.
So with the help of a Jamaican Chef we have subbed out the taro for Spinach.
One other thing, when it comes to cooking greens I am like a big kid. UCH-KEY. So even though the Cooking Instructions call for the Spinach to be added in early along, In my house the greens are left out of the pot & placed fresh in the bowl just before serving. This way the greens stay fresh and have a bite to them.
In Barbados they have these large edible leaves known as Callaloo. They come from the taro root plant. Try and find them in North America. NOT.
So with the help of a Jamaican Chef we have subbed out the taro for Spinach.
One other thing, when it comes to cooking greens I am like a big kid. UCH-KEY. So even though the Cooking Instructions call for the Spinach to be added in early along, In my house the greens are left out of the pot & placed fresh in the bowl just before serving. This way the greens stay fresh and have a bite to them.

Number of Servings: 6

Ingredients

    1 Tbsp of margarine
    1 large onion, chopped
    1 clove garlic, minced
    2 cups of spinach, ripped to bite size
    3 cups of fish stock (if store bought use low-sodium)
    1/2 cup unflavored soy milk
    1/4 tsp coconut extract
    1/8 tsp ground WHITE pepper
    4 oz. fat-free imitation crabmeat (or fresh Pollock)
    4 oz pre-cooked Wahoo (or Mahi-Mahi)
    1/8 to 1/4 tsp red hot-pepper sauce (optional and most definitely to taste)
    3 cups sliced sweet potatos
    1 Tbsp Canola oil
    dash of salt & pepper to taste

Directions

1. On a cooking sheet drizzle the Canola oil, place the sliced sweet potatoes on top and salt and pepper to taste. In a pre-heated 375 degree F oven let the potatoes bake until slightly brown and crispy around the edges.

2. In a large saucepan, melt the margarine over a medium-low heat. When full melted add the onion and garlic to cook, covered until translucent. About 2 - 4 minutes. Stir as needed to avoid onions from browning.

3. ???Add your Spinach and allow to sweat down, uncovered for not more than 2 minutes.??? Not in my house.

4. Add the broth, soy milk, coconut extract, and white pepper. Bring the liquids to a boil over medium to high heat. Reduce the heat and simmer, uncovered, for 3 - 4 minutes.

5. Dump the cooked crabmeat, Wahoo, and , if desired, the hot pepper sauce.

6. Cook for 2 to 3 minutes until the fish is warmed through.

7. If you are serving the spinach fresh, then use it to line the bottom of the individual serving bowls. Pour the warm soup in the bowl and garnish with the sweet potato crisps.

Serving size is 1 cup per person.

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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