Entree: Curacao – Central Culinary Region – Piska Kriyoyo (Curaçaoan creole-style fish stew with vegetables and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) firm white fish fillets (e.g., snapper or grouper), cut into 1–2 inch chunks
- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 (14 oz) can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 bay leaves
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) chopped fresh thyme
- 1/2 tsp (2.5 g) ground allspice
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (6 g) salt, adjust to taste

Instructions

1. Heat the oil in a large, heavy skillet or Dutch oven over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
2. Add the garlic, bell peppers, and chopped hot pepper (if using) and cook until the peppers begin to soften, about 4–5 minutes.
3. Stir in the diced tomatoes and tomato paste and cook 2–3 minutes to combine. Add the fish stock (or water), coconut milk, bay leaves, thyme, allspice, black pepper, and salt. Bring to a gentle simmer.
4. Reduce heat to low and simmer the broth for 10 minutes to meld flavors. Taste and adjust seasoning with salt or lime juice.
5. Gently add the fish chunks to the simmering broth in a single layer. Simmer very gently until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Remove from heat, discard bay leaves, stir in chopped cilantro and lime juice, and serve immediately with steamed rice or funchi.