Fish Stew (São Tomé and Príncipe Calulu de Peixe)

This fish stew from Sao Tome, or Calulu de Peixe, is light and healthy, but does NOT skip out on the flavour. It's filled with amazing flavours. There are two ways it can be cooked. But first, know that Sao Tome e Principe has Portuguese influence, so you might notice some familiar ingredients and flavours. You can either place the fish on top of the stew while simmering for more of a steamed fish effect, or mix it into the stew for the fish to absorb more of the flavour. Either way, you're going to get a really nice, healthy meal. The one downside of the steamed fish effect is that the fish won't really absorb as much of the flavours like you would get by nestling it into the stew. It's really up to you which method you go with though, and both are absolutely delicious.

1 lb white fish filets, such as; cod, halibut, haddock and tilapia
1 Tbsp. fresh lemon juice, per fish filet
1/3 cup palm oil
1 onion, finely chopped
3-4 cloves garlic, minced
1 cup eggplant, diced into cubes
2 tomatoes, chopped
1 green bell pepper, diced
8 pieces okra, stems removed, chopped
1 bay leaf
1 sprig basil, stems removed and chopped
1 lb spinach
1 cup water
4 Tbsp. all-purpose flour, unbleached

Before you prep your ingredients, season the fish with salt and squeeze lemon juice over each piece. Set aside while you get everything else ready.

In a pot on medium-high heat, add the palm oil. When shimmering, sauté the garlic and onion for a few minutes, until softened. Next, add the eggplant, tomato, bell pepper, okra, bay leaf, and basil. Sauté for about 3-5 minutes. When everything is nicely incorporated, add the spinach and give a gentle stir to mix everything. Add a cup of water and place the fish on top of the mixture.

Alternatively, you can cover the fish with the ingredients, similar to how you would make a stew or soup.

Lower the heat, cover and let steam for about 20 minutes. When done, remove the fish. Add flour to the spinach mixture. Cook and stir for about 5 minutes, or until thickened. Feel free to add more water if it's needed to get a stew consistency.

Plate by adding the stew on a plate or bowl, top with fish, and squeeze some lemon. Serve with rice, if desired.