Spinach and okra callaloo with steamed cod

Ingredients

For 1 serving

• Cod160 g
• Spinach200 g
• Okra100 g
• Coconut milk50 ml
• Onion50 g
• Garlic1 clove
• Dried thyme1 pinch
• Chili pepper0.5
• White rice50 g
• Extra virgin olive oil5 g
• Lime0.5
• Saltto taste

Contains: fish,

In season: July – September

Method

1. Boil the rice in salted water for the time on the packet and drain.
2. Meanwhile chop the onion and garlic, slice the chilli, wash the okra, trim the stems and slice into rounds; wash the spinach.
3. Heat the oil in a casserole over medium heat and fry the onion, garlic, thyme and chilli for 3 minutes, until the onion is soft; add the okra and cook for 5 minutes, stirring.
4. Add the spinach, coconut milk and a pinch of salt, cover and cook for 8 minutes, until everything is very tender; blend roughly with a stick blender.
5. Meanwhile salt the cod and steam it for 8 minutes, until white and flaking.
6. Serve the cod on the callaloo with the rice and lime wedges.