Ingredients — Caldo de Peixe (Bissau Fish Stew)

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Firm white fish (grouper or snapper), in steaks

800 g

Tomatoes

4

Onions

2

Sweet potato

1

Cassava, peeled

300 g

Cabbage wedge

1/4

Palm oil

1/4 cup

Garlic

3 cloves

Scotch bonnet

1

Lime

1

Bay leaf

1

Stock cube

2

Salt

to taste

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