Quiabos com peixe

Okra with fish combines a sauce thickened by okra with pieces of fish. This version uses boneless hake fillets by weight.

Ingredients

• 600 g raw skinless and boneless hake fillets
• 450 g okra
• 400 g tomatoes
• 150 g onion
• 10 g garlic
• 25 g edible red palm oil
• 250 ml water
• 4 g salt
• 1 g fresh chili
• 20 ml lemon juice

Preparation

Wash the okra, remove their hard ends, and cut them into 2 cm pieces. Check the fillets for bones.

Sauté the onion in the oil for 5 minutes. Add the finely chopped garlic, tomatoes, and chili, then let simmer for 5 minutes.

Add the water, salt, and okra. Cover and let simmer for 10 minutes.

Place the fish in the sauce and cook at a low simmer until the flesh is opaque, flakes easily, and reaches 63 °C in the center of the thickest pieces. Avoid breaking them.

Add the lemon off the heat. Any funge or rice served are separate accompaniments.