Fish and Vegetable Stew

Prepare the fish: rinse both the fresh lean fish and dried fish under cold water, then pat dry with a clean cloth. Cut the fresh fish into large chunks suitable for stewing.

Prepare the vegetables: peel and cut the carrots, sweet potatoes, and turnips into 2-inch chunks. Peel the eggplant and cut into similar-sized pieces. Finely chop the onions and mince the garlic cloves.

Slice the green pepper and red chiles lengthwise, removing seeds and membranes, then chop into medium pieces. Roughly chop the cabbage into chunks and set aside. Chop the fresh parsley and reserve for garnish.

Heat peanut oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 5 minutes until softened and fragrant, stirring frequently.

Add the green pepper and red chiles to the pot and cook for 3 minutes, stirring well to combine with the onions and oil.

Stir in the crushed tomatoes and cook for 2 minutes to incorporate, allowing the flavors to meld.

Add the prepared fresh fish chunks and dried fish to the pot, stirring gently to coat with the oil and tomato mixture. Season with salt and pepper to taste.

Pour in enough water to just cover the fish and bring the stew to a gentle boil, then reduce heat to maintain a steady simmer.

Add the firmer vegetables first: carrots, sweet potatoes, and turnips. Simmer for 15 minutes until they begin to soften.

Add the eggplant and cabbage to the pot and continue simmering for 15 minutes more, until all vegetables are tender and the fish is cooked through.

Taste the stew and adjust seasoning with additional salt and pepper as needed. The stew should be flavorful and the broth aromatic from the fish and vegetables.

Serve the fish and vegetable stew in large bowls, ladle the broth over the pieces, and garnish generously with fresh chopped parsley. Accompany with steamed rice on the side.