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São Toméan calulu with flaky fish, okra, eggplant, greens, and rice in a rustic clay bowl.

São Toméan Calulu with Fish and Greens

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A São Toméan fish stew with greens, okra, eggplant, tomato, and palm oil served with rice.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, raw, wprm_course
Cuisine: raw, São Toméan, wprm_cuisine
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetable base
  • 2 tablespoons red palm oil
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 2 medium tomatoes diced
  • 1 small red bell pepper sliced
  • 8 ounces okra sliced
  • 1 medium eggplant cut into chunks
  • 4 cups chopped sturdy greens collards or kale
  • 2 cups fish stock or water
  • 1 teaspoon fine salt
Fish and serving
  • 1 1/2 pounds firm white fish fillets cut into large pieces
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 3 cups cooked white rice
  • 1 medium lime cut into wedges

Equipment

  • Wide Dutch oven
  • Chef knife
  • Wooden spoon
  • Ladle

Method
 

Soften the vegetables:
  1. Heat the palm oil in a wide Dutch oven. Cook the onion and pepper until softened, then add the garlic and tomatoes for two minutes.
Simmer the base:
  1. Add the okra, eggplant, greens, stock, salt, paprika, and pepper. Cover and simmer for 20 minutes, until the vegetables are tender.
Cook the fish:
  1. Nestle the fish into the stew. Cover and simmer gently for 10 to 12 minutes, spooning broth over the top, until the fish flakes easily.
Rest and serve:
  1. Turn off the heat and rest for five minutes. Serve the calulu over rice with lime wedges.

Nutrition

Calories: 510kcalCarbohydrates: 54gProtein: 34gFat: 18gSaturated Fat: 5gCholesterol: 85mgSodium: 690mgFiber: 8gSugar: 9g

Notes

  • Choose a firm fish such as cod, haddock, or snapper.
  • Do not over-stir once the fish is added.