Kale Stew and Sea Bream
A steal from the Nigerian classic 'Efo-Riro'; a simple Kale Stew, merging flavours of fresh vegetables and sea bream. Delicately seasoned and flavourful.
Ingredients
- 450g Black Kale (Cavolo Nero) Choppped
- 1 Whole Sea Bream Cleaned, Scaled and gutted.
- 1 Red Bell Pepper Chopped
- 3 Large tomatoes Chopped
- ⅓ Cup Sunflower oil
- 1 Medium Onion Chopped
- 1 Scotch Bonnet Pepper Chopped
- 1 Vegetable Cube
- 1 tsp Chilli Powder
- 1 tsp Salt
Instructions
- Cut the cleaned fish into 5 pieces and dispose the head. Season with chilli powder and salt, rubbing into each piece.
- Place a frying pan over medium-high heat, pour in the sunflower oil and fry the fish on each side for 2 minutes. Remove the fish and set aside.
- In the same pan of oil, toss in the chopped onions and peppers. Stir and fry until the onions start looking transparent.
- Add the chopped tomatoes and crumble in the vegetable cubes. Reduce heat, stir and let it simmer for 3 minutes.
- Pour in the chopped kale leafs, stir into the tomato sauce. let it simmer on low heat and cook for no more than 5 minutes.