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–+ servings
taro and stewed saltfish and garnish on plate

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican
Servings 4

Ingredients
  

  • 2 pounds taro dasheen
  • 1/2 pound saltfish, cod; soaked and flaked
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 1/2 cup bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tomato diced
  • 3 sprigs fresh thyme leaves only
  • 2 scallions chopped
  • Salt to taste
  • Black pepper to taste

Optional

  • 1 Scotch Bonnet pepper seeded and finely chopped

Instructions
 

  • Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
    Taro
  • Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
    Taro in a pot
  • While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
    Shredded saltfish in a pan on the stove
  • Add tomato, Scotch bonnet pepper, and thyme.
    Added garlic and onion
  • Cook 3 minutes more until fragrant. 
    Added pepper and tomato
  • Stir in flaked saltfish and cook for 5 minutes to meld flavors.
    saltfish cod in the pan
  • Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
  • Season with salt and pepper to taste, stir in scallions, and serve hot.
    Taro with stewed saltfish in a blue and white serving dish
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