2 pounds fresh fish fillets (snapper, yellowtail, old wife)
1 pound fresh spinach
1 pound fresh greens (collards, kale, turnip greens)
12 okra
1 large onion, diced
2 cloves garlic, diced
1 sprig each thyme and parsley
2 teaspoons hot sauce (or more to taste)
1 teaspoon salt
1 teaspoon black pepper
1 to 2 tablespoons vinegar
In a large soup pot, boil fish in 1 to 1-1/2 quarts of water until the fish turns opaque. Clean greens and okra. Finely chop vegetables in a food processor or blender. Remove fish from kettle. Bone fish and dice flesh.
Add fish, vegetables and remaining ingredient to fish broth in the soup pot. Boil ingredients rapidly for 30 minutes. Do not “skim” while boiling. The vinegar in the recipe should prevent a slimy film from forming over the top of this soup. Serve kallaloo over fungi, a polenta or porridge-like cornmeal dish often flecked with okra.
Makes 8 (1-cup) servings.
Amount Per Serving: 150 calories 4 grams fat 24% fat calories 34 milligrams cholesterol 415 milligrams sodium. This dish offers an excellent source of folate, vitamin A, iron and dietary fiber