Entree: Cape Verde – Southern Culinary Region – Moqueca de Peixe (Cape Verdean fish stew simmered in coconut milk, tomatoes, peppers, and palm oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each, skin removed and cut into large chunks
- 2 tbsp (30 ml) palm oil (dendê)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cayenne or piri-piri (adjust to heat preference)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (12 g) chopped scallions for garnish
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat the palm oil and vegetable oil in a large, heavy skillet or Dutch oven over medium heat. Add the sliced onion and sauté until translucent, about 5–7 minutes.
2. Add the garlic and both bell peppers; cook until softened, about 4 minutes.
3. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes. Add the smoked paprika, cayenne, bay leaves, salt, and pepper.
4. Pour in the coconut milk and fish stock (or water); bring the mixture to a gentle simmer and cook 5 minutes to blend flavors.
5. Taste the broth and adjust seasoning with salt, pepper, and lime juice. Remove bay leaves.
6. Gently nestle the fish pieces into the simmering broth, spooning sauce over the tops. Cover and simmer on low until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
7. Stir in half of the chopped cilantro and warm through for 1 minute. Finish with scallions and the remaining cilantro.
8. Serve hot with steamed rice, boiled potatoes, or boiled corn — ladle the stew over the starch and pass extra lime wedges at the table.