Haitian White Fish Calalou


  • 2 oz salt pork, cut into 1/2 inch cubes
  • 3 slices bacon, choped
  • 3/4 lb white fish fillets, cut into 1 inch pieces
  • 1/2 cup ap flour
  • 1 cup sliced okra
  • 1/2 lb Callalo or Swiss chard, coarsely chopped
  • 2 tsp fresh thyme
  • 1 bay leaf
  • kosher salt and fresh cracked black pepper to taste
  • 6 cups chicken stock


  • In a large saute pan add the salt pork and bacon and fry until crisp. Remove from the pan.
  • Dust the fish with the flour, then saute in the fat remaining in the pan until golden on both sides.
  • Transfer the fish with any fat and any bits of salt pork to a large heavy sauce pan.
  • Add the okra, greens, thyme, bay leaf, stock, salt and pepper and simmer gently for about 1/2 hour.
  • Sprinkle with the crumbled bacon and salt pork.

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