Entree: Aruba – Pisca Hasa (Traditional Aruban braised firm white fish simmered in a seasoned tomato-coconut broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: grouper, kingfish, or snapper)
- 2 tbsp (30 ml) vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 ml) annatto oil or 1 tbsp (15 ml) neutral oil infused with 1 tsp (2 g) annatto seeds
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tbsp (15 ml) fresh lime juice or sour orange juice
- 2 tbsp (30 g) chopped fresh cilantro or culantro
- Salt and freshly ground black pepper to taste
- Optional: 1 small hot pepper (aji or scotch bonnet), whole for gentle heat

Instructions

1. Pat the fish fillets dry and season lightly with salt and pepper. In a large skillet or shallow pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and sear the fillets 1–2 minutes per side until lightly browned but not cooked through. Remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil and annatto oil to the pan. Sauté the sliced onion and bell peppers until softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
3. Stir in the crushed tomatoes, coconut milk, and fish stock. Add the bay leaf, cumin, and oregano. Bring the mixture to a gentle simmer and cook 5 minutes to meld flavors.
4. Return the seared fish fillets to the pan, nestling them into the sauce. Add the whole hot pepper if using. Cover and simmer gently 6–8 minutes, or until the fish is opaque and flakes easily.
5. Remove from heat, discard the bay leaf and whole hot pepper if used, and finish with lime juice and chopped cilantro. Adjust seasoning with salt and pepper.
6. Serve Pisca Hasa hot with white rice, funchi, or local starches and a side of pickled onions or salad.