Entree: Cape Verde – National Cuisine – Moqueca de Peixe (Cape Verdean fish stew braised in coconut milk with tomatoes, peppers, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 6 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., cod, grouper, or sea bass)
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper, divided
- 3 tbsp (45 ml) olive oil, divided
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 large tomato, chopped (about 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 yellow bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 can (14 oz) coconut milk (14 fl oz / 400 ml)
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) piri-piri or hot red pepper sauce (or 1 small malagueta pepper, sliced, optional)
- 1 tsp (5 g) sweet paprika
- 1 bay leaf
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley
- Cooked white rice, for serving

Instructions

1. Pat the fish fillets dry and season with 1 tsp (5 g) salt and 1/4 tsp (1 g) black pepper. Set aside to marinate while you prepare the base.
2. Heat 2 tbsp (30 ml) olive oil in a large wide skillet or Dutch oven over medium heat. Add the sliced onion and sauté until translucent, about 5–7 minutes.
3. Add the garlic, paprika, and bay leaf and cook 1 minute until fragrant. Stir in the chopped tomato and sliced bell peppers and cook until the tomatoes begin to break down, about 6 minutes.
4. Pour in the coconut milk and 1/2 cup (120 ml) fish stock or water; bring to a gentle simmer. Add 1 tsp (3 g) salt and the piri-piri or sliced malagueta if using. Simmer uncovered 6–8 minutes to meld flavors.
5. Gently nestle the seasoned fish pieces into the simmering sauce, spooning sauce over the top. Reduce heat to low, cover partially, and cook until fish is opaque and flakes easily, 6–10 minutes depending on thickness.
6. Remove from heat, stir in the lime juice, remaining 1 tbsp (15 ml) olive oil, chopped cilantro, and parsley. Taste and adjust seasoning with remaining salt and pepper if needed.
7. Serve immediately with steamed white rice or boiled potatoes to absorb the sauce.