Entree: Guinea-Bissau – National Cuisine – Caldo de Peixe (Guinea-Bissauan tomato-based fish stew with cassava and piri-piri)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) palm oil (dendê) or vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 1 tbsp (15 ml) tomato paste
- 1–2 small piri-piri or bird’s eye chilies, chopped (adjust to taste)
- 2 cups (480 ml) fish stock or water
- 1 lb (454 g) firm white fish (snapper, grouper), cut into large chunks
- 8 oz (225 g) shrimp, peeled and deveined (optional)
- 1 lb (454 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) okra, sliced (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) salt
- Freshly ground black pepper to taste

Instructions

1. Heat the palm oil in a heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and chilies and cook 1 minute until fragrant.
2. Stir in the chopped tomatoes and tomato paste, breaking down the tomatoes and cooking 3–4 minutes until a thickened sauce forms.
3. Pour in the fish stock or water and bring to a simmer. Add the cassava pieces, cover, and simmer until the cassava is nearly tender, about 12–15 minutes.
4. Add the fish chunks and okra (if using) to the simmering broth. Cook gently until the fish is opaque and flakes easily, about 6–8 minutes. If using shrimp, add them in the last 3–4 minutes.
5. Stir in the fresh lime juice and chopped cilantro or parsley. Season with salt and freshly ground black pepper, adjust heat with additional piri-piri if desired.
6. Serve hot with steamed rice or additional boiled cassava, offering extra lime wedges and piri-piri on the side.