Dice the ingredients and chop the kales

For the fish Place half the onions in a sufuria and add 4tbs cooking oil. let the onions cook until slightly brown the add the tomatoes (3) and cover.

After 2 minutes uncover and crash the tomatoes and then add 1/2 cup of water and 1/2tbs royco and 1/4tbs salt and stir.

Cover for 2 minutes for the stock to boil then add the fish and cover for 3 minutes then turn off the heat.

For the kales Put the remaining onions in a sufuria and add the 3 tbs cooking oil.

When the onions turn slightly brown add the tomato and cover for 2minutes.

Then crash the tomatoes and add the kales. Stir for a minute add a pinch of salt and 1/4 cup water. cover for 5-10 minutes for the kales to cook. Turn off the heat when the kales have cooked then and serve while hot.