N'dolé avec Poisson (Fish and Bitterleaf Stew)

Ingredients:

1.4kg firm white fish, cut into steaks
1 smoked and dried fish
1 onion, roughly chopped
100g shelled prawns (optional)
2 garlic cloves
4 tomatoes, sliced into wedges
2 bayleaves
Nam Pla (fish sauce), to taste
4 tbsp raw, shelled, peanuts, blanched and chopped
120ml coconut milk
1 bunch n'dolé (bitterleaf) (or kale or betel leaves)
1 tbsp groundnut oil
1 tsp ginger, minced
2 tsp garlic, minced
2 hot chillies, finely minced

Method:

Wash the dried and smoked fish thoroughly to remove any sand. Break into pieces and remove as many bones as you can.

Take any left-over pieces of fish (fins, bones and heads) and use to make stock. Heat a little oil in a pan, add the onion and fish pieces and fry for a few minutes then stir in the garlic, tomatoes and bayleaves. Pour over enough water to cover, bring to a simmer, cover with a lid and cook for 45 minutes. After this time, take off the heat and strain the stock through a fine-meshed sieve.

Heat a little oil in a pan, add the fish steaks and fry until browned all over then take off the heat.

In the meantime, place the peanuts in a blender and process finely. Add the coconut milk and process until smooth then pour into a pan, add the flakes of smoked and dried fish, bring to a simmer and cook gently for 30 minutes. Add the bitterleaf and cook until wilted. Using a hand blender (or a food processor) blend the mixture until smooth. Season with the fish sauce, add 500ml of the fish stock, return to a simmer, add the fish steaks and prawns (if using) and cook for about 15 minutes, or until done through.

Take the mixture off the heat and whisk in the groundnut oil then turn into a bowl and scatter the white crab meat over the top. Serve accompanied by fufu.