Kallaloo fish stew
221cal, 21p, 10c, 9f (per meal)
3/4 lbs (340g)
1 medium (2-1/2" dia) (110g)
1 stalk, large (11"-12" long) (64g)
1 tsp, leaves (1g)
2 clove(s) (6g)
3/4 lbs (340g)
3/4 lbs (340g)
1 1/2 cup (24g)
1 tbsp (15g)
4 cup(s) (mL)
2 tbsp (30mL)
1
Heat the oil in a pot over medium heat. Add the onion and celery and cook for 5-7 minutes, until softened.
2
Add the garlic and thyme and cook for 1 minute more, until fragrant.
3
Pour in the broth and bring to a simmer. Add the okra and cook for 8-10 minutes, until tender.
4
Stir in the frozen spinach and simmer for 3-5 minutes, until fully thawed and incorporated.
5
Gently press the chopped fish into the liquid. Cover and cook for 3-5 minutes, until the fish is fully cooked.
6
Turn off the heat. Stir in the apple cider vinegar and cilantro until the cilantro is just wilted. Season to taste with salt and pepper and serve.