RCI-SF.005.0022.001
Fish Calulu I
Fish Calulu I from the Recidemia collection
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- kg of Grouper1 unit
- of peeled prawns500 g
- 2 unit
- 40 g
- okra fruits4 unit
- dl of palm oil1 unit
- 3 unit
- 2 unit
- sprig of marjoram1 small
- 1 unit
- 1 unit
- 1 unit
- ossame1 unit
- 1 unit
- malaguetta chilli pepper1 unit
Method
1
Clean and fillet the grouper, removing all bones and skin, then cut the flesh into 2-3 cm chunks and set aside.
2
Peel and chop the onions finely, then peel and halve the tomatoes, removing excess seeds.
3
Trim the aubergines and cut them into 1 cm cubes, and top and tail the okra, leaving them whole.
4
Heat the palm oil in a large heavy-bottomed pot over medium heat, then add the chopped onions and cook until softened and translucent, about 5 minutes.
5 minutes
5
Add the grouper chunks and peeled prawns to the pot, stirring gently to coat with the oil, then cook for 3-4 minutes until the fish begins to firm.
6
Dust the flour over the seafood and stir continuously for 2 minutes to create a light roux base.
7
Pour in the water, then add the tomato halves, aubergine cubes, okra, marjoram sprig, bay leaf, peppercorns, ossame, salt, and malaguetta chilli pepper.
8
Bring the mixture to a simmer, then reduce heat to low and cook gently for 25-30 minutes, stirring occasionally to prevent sticking and allowing the vegetables to soften and the flavours to meld.
28 minutes
9
Taste and adjust seasoning with salt and peppercorns as needed, then serve hot in bowls with the broth, ensuring each portion has fish, prawns, and vegetables.