Entree: Sao Tome and Principe – Moqueca de Peixe (Coconut- and palm oil–based fish stew of West African and Portuguese influence)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) firm white fish (such as grouper, cod, or snapper), cut into 1–2 inch (2.5–5 cm) chunks
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 3 tbsp (45 ml) palm oil (dendê) or substitute 2 tbsp (30 ml) annatto oil
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 1 1/2 cups / 160 g)
- 1 red bell pepper, sliced into strips (about 1 cup / 150 g)
- 1 yellow bell pepper, sliced into strips (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1–2 malagueta or small red chilies, sliced (adjust to heat preference)
- 4 medium tomatoes, chopped (about 2 cups / 360 g) or 14 oz (400 g) canned diced tomatoes
- 1 can (13.5 oz / 400 ml) unsweetened coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1/2 cup (15 g) fresh cilantro, roughly chopped (plus more for garnish)
- 3 scallions (green onions), sliced (about 1/2 cup / 45 g)
- 1 tbsp (15 ml) lime juice for finishing
- Cooked white rice, for serving

Instructions

1. Season the fish chunks with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons lime juice; set aside to marinate while you prepare the base.
2. In a large, heavy-bottomed skillet or Dutch oven heat the palm oil and olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
3. Add the bell peppers, garlic, and chilies and cook 4–5 minutes until peppers begin to soften. Stir in the chopped tomatoes and cook until they break down and release their juices, about 6–8 minutes.
4. Pour in the coconut milk and fish stock (or water), stir to combine, and bring the mixture to a gentle simmer. Taste and adjust salt if needed.
5. Add the marinated fish pieces to the simmering sauce in a single layer. Cover and simmer gently until the fish is opaque and flakes easily, about 8–10 minutes depending on chunk size.
6. Stir in the chopped cilantro and sliced scallions, and finish with 1 tablespoon lime juice. Allow to warm through for 1 minute, then remove from heat.
7. Serve the moqueca hot over steamed white rice and garnish with additional cilantro if desired.