Caldo de jaca (caldo di jaca)

Instructions

1. Peel the green jackfruit, remove the core and cut the flesh into 3 cm pieces. Rub your hands with oil so the sap doesn't stick.
2. Boil the jackfruit for 15 minutes in salted water, then drain it.
3. In a casserole, heat the palm oil and sauté the sliced onion and garlic for 5 minutes.
4. Add the diced tomatoes, the tomato paste, the turmeric and the chili, then cook for 5 minutes.
5. Add the jackfruit pieces and the water, then simmer covered for 25 minutes.
6. Add the fish in large chunks and continue cooking for 10 minutes, without stirring too hard so it doesn't fall apart.
7. Adjust the salt and pepper. The jackfruit should be tender and the sauce slightly thick.
8. Serve piping hot with white rice.