Sao Tomean Calulu Fish Tomato Stew

Ingredients

• 1 lb white fish fillets, cut into large chunks
• 6 cups chopped greens such as spinach or collards
• 4 ripe tomatoes, chopped
• 3 tbsp red palm oil or neutral oil
• 1 large onion, thinly sliced
• 5 garlic cloves, minced
• 1 red chili, minced
• 1 cup okra, sliced
• 1 1/2 cups fish stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Season the fish with the lime juice and half the salt and refrigerate it while you build the base.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat 2 tablespoons of the oil in a wide pot over medium heat and cook the onion for 8 minutes until soft and golden, then add the garlic and chili for 30 seconds.
4. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse and the oil separates at the edges of the pot.
5. Add the greens in handfuls with the stock and simmer for 12 minutes, then add the okra and cook for 8 minutes more, until tender.
6. Lay the fish chunks on top of the vegetables in a single layer, cover, and simmer over low heat for 8 to 10 minutes.
7. Do not stir once the fish is in; shake the pot gently instead. Stirring breaks the pieces into shreds that disappear into the stew.
8. Check the fish is opaque and reaches 145F (63C), stir the remaining palm oil in off the heat for colour and aroma, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.