Fill a ¾ of a medium sized saucepan with water and bring to the boil with ½ teaspoon of pink salt.
Chop each christophine lengthways then place them in the saucepan of boiling water.
Boil the christophine until they are fork tender (this should take about 20 minutes).
Drain off the water and allow to completely cool.
Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
Add the okra and bell peppers and cook for 2 minutes.
Fold in the saltfish so it combines with the okra and bell peppers.
Add the tomato paste along with the cabbage.
Stir in the water so the tomato and cabbage are more evenly distributed.
Cover the frying pan with the lid and steam for 8-10 minutes.
After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
Fill each of the shells with the saltfish/vegetable mix.