CALULU DE PEIXE: ANGOLAN FISH AND VEGETABLE STEW

Ingredients

• 1 pound of fish (can be smoked, dried, fresh or a combo of all three)
• 3 garlic cloves, minced
• 2 medium-sized white onions, diced
• 3-4 medium-sized tomatoes, diced (keep the juices!)
• 1-2 green chili peppers, very finely chopped (optional, but very recommended)
• 2 handfuls (1/2 cup) okra, trimmed and sliced diagonally
• 1 cup kale, chopped
• 1 tablespoon lemon juice
• 2 bay leaves
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup red palm oil
• 1 1/2 cups vegetable broth
• 2 teaspoons arrowroot starch or similar sauce thickener (optional)

How to Make

Stage 1 - Marinate the Fish

1. Take a medium-sized mixing bowl and place your fish in the center
2. Pour your lemon juice, garlic and half of your green chili peppers over top, followed by salt and fresh cracked black pepper. Mix everything around, then let the fish sit in this marinade for 10 minutes

Stage 2 - Prepare the Calulu de Peixe

1. Towards the tail end of the 20 minutes, begin the next stage by taking a stockpot over medium high heat with a dash of oil
2. Start by adding your half of your diced onions into the pot and cooking for 1-2 minutes until translucent. Keep the other half aside for the layering to come
3. Next, reduce your stovetop to a medium heat. Take your fish and layer it on top of the onions. Make sure the garlic and chili peppers make it from the bowl to the stockpot as well!
4. Continue to layer your ingredients on top of the fish. Start with the okra, then the tomatoes, then more onions and green chili peppers on top
5. After layering your ingredients, drizzle the red palm oil evenly over top the entire pile
6. Add your vegetable broth to submerge all the ingredients, then cover your stockpot and cook your calulu for 15 minutes

Stage 3 - Finishing Touches

1. After 15 minutes, reduce your stovetop heat to a simmer, uncover the calulu and give it a stir
2. Next, add in your chopped kale and stir again
3. Optional: At this point, you can thicken the calulu for a richer consistency. To do this, dissolve your arrowroot starch in water to create a slurry, then pour the slurry into the stockpot
4. Stir well, re-cover the stockpot and simmer for another 4-5 minutes, then you're done!