Entree: Cape Verde – Central Culinary Region – Moqueca de Peixe (Cape Verdean tomato-and-coconut fish stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) firm white fish (such as grouper, snapper, or cod), cut into 6–8 pieces
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) palm oil (dendê) or additional olive oil
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 2 medium red bell peppers, thinly sliced — about 10 oz (280 g)
- 3 medium tomatoes, diced — about 12 oz (340 g)
- 1 tbsp (15 g) tomato paste
- 1 can coconut milk, 13.5 oz (400 ml)
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 small hot pepper (piri-piri or red chili), minced, optional
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch pieces — about 10 oz (280 g) (optional)

Instructions

1. Pat fish pieces dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper; set aside.
2. Heat olive oil and palm oil in a large heavy skillet or Dutch oven over medium heat. Add sliced onion and cook until soft and translucent, about 5–7 minutes.
3. Add garlic and sliced bell peppers and cook 3–4 minutes more until peppers soften.
4. Stir in diced tomatoes, tomato paste, smoked paprika, remaining salt and pepper, and the bay leaves. Cook down 5–7 minutes until tomatoes begin to break down.
5. Pour in coconut milk and fish stock (or water) and bring to a gentle simmer. If using potatoes, add them now and simmer 10–12 minutes until tender.
6. Gently nestle fish pieces into the simmering sauce, spooning sauce over the fish. Cover and simmer on low heat 6–10 minutes, or until fish is just cooked through and flakes easily.
7. Stir in lime juice and chopped cilantro; adjust seasoning with salt, pepper, or extra lime as desired. Remove bay leaves before serving.
8. Serve hot with white rice, boiled corn, or crusty bread to soak up the sauce.