Sauce chou (cabbage sauce)

Instructions

1. Finely shred the cabbage, rinse the smoked fish in hot water to remove the salt and flake it into large pieces.
2. Blend the tomatoes, one onion, the garlic and the chili until smooth.
3. Heat the oil in a large pot and sweat the second onion, sliced, until translucent.
4. Add the tomato purée and let it reduce over medium heat for 5 minutes, stirring.
5. Stir in the smoked fish and cabbage, then add the water, stock and salt.
6. Cover and simmer gently for about 35 minutes, until the cabbage is tender and the sauce is thick. Adjust the seasoning and serve with rice.