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Fish calulu

Name: Fish calulu
Total time: 65 min
Yield: Serves 4
Ingredients: 300 g Salt cod (bacalhau); 1 Onion; 3 cloves Garlic; 3 tbsp Palm oil; 3 Tomato; 300 g White fish fillet; 300 ml Stock; 1 Eggplant; 200 g Feuilles de manioc pilées; 300 g Rice

Preparation time: 1 h 5
Servings: Serves 4

Ingredients

Serves 4

Salt cod (bacalhau) — to buy300 g
Onion — to buy1
Garlic — to buy3 cloves
Palm oil — to buy3 tbsp
Tomato — to buy3
White fish fillet — to buy300 g
Stock — to buy300 ml
Eggplant — to buy1
Feuilles de manioc pilées — to buy200 g
Rice — to buy300 g

Preparation

Soak the salt cod 2 hours in cold water, changing the water once, to remove excess salt.
In a pot, cook the onion and garlic in palm oil, add the chopped tomatoes and let simmer 5 minutes.
Add the drained cod and fresh white fish, add a little broth, cover and simmer 20 minutes.
Add the aubergine cut into chunks and the pounded cassava leaves, continue cooking 20 minutes until everything is very tender.
Serve hot with rice or funge, the traditional cassava mash.