Entree: Cape Verde – Northern Culinary Region – Moqueca de Peixe (A Cape Verdean tomato-and-coconut fish stew simmered with peppers, onions, and cilantro)

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 20 min

Cook 25 min

Total 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb firm white fish fillets, cut into 1½-inch (3–4 cm) chunks
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) red palm oil (optional for color)
- 1 large onion, thinly sliced (about 5 1/4 oz)
- 1 red bell pepper, sliced (about 6 oz)
- 1 green bell pepper, sliced (about 6 oz)
- 3 cloves garlic, minced (about 5/16 oz)
- 1 tbsp (15 ml) fresh ginger, minced (about 0.28 oz)
- 4 medium tomatoes, chopped (about 1 lb)
- 13.5 fl oz (400 ml) canned coconut milk
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (60 ml) chopped fresh cilantro (coentros)
- 1 tsp smoked paprika
- 1 tsp ground cumin (optional)
- 1 bay leaf
- 1 whole hot pepper (scotch bonnet or malagueta) or 1 tsp chopped, to taste
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped parsley or extra cilantro for garnish
- Cooked white rice or cornmeal for serving

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets, cut into 1½-inch (3–4 cm) chunks
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) red palm oil (optional for color)
- 1 large onion, thinly sliced (about 150 g)
- 1 red bell pepper, sliced (about 6 oz (170 g))
- 1 green bell pepper, sliced (about 6 oz (170 g))
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) fresh ginger, minced (about 8 g)
- 4 medium tomatoes, chopped (about 1 lb (450 g))
- 13.5 fl oz (400 ml) canned coconut milk
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (60 ml) chopped fresh cilantro (coentros)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin (optional)
- 1 bay leaf
- 1 whole hot pepper (scotch bonnet or malagueta) or 1 tsp (5 g) chopped, to taste
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped parsley or extra cilantro for garnish
- Cooked white rice or cornmeal for serving

Instructions

1. Pat the fish chunks dry, season with salt and pepper, and set aside.
2. In a large, heavy skillet or Dutch oven over medium heat, warm the olive oil and palm oil. Add the sliced onion and cook until soft and translucent, about 5–7 minutes.
3. Add the garlic, ginger, and bay leaf and cook, stirring, for 1 minute until fragrant.
4. Stir in the chopped tomatoes, smoked paprika, and cumin (if using). Cook 6–8 minutes until the tomatoes begin to break down and form a sauce.
5. Pour in the coconut milk and lime juice, bring to a gentle simmer, then add the sliced bell peppers and whole or chopped hot pepper. Simmer uncovered 5 minutes to meld flavors.
6. Gently add the fish chunks to the simmering sauce in a single layer. Spoon sauce over fish, cover, and simmer gently 6–10 minutes until fish is opaque and flakes easily.
7. Taste and adjust salt and pepper. Stir in chopped cilantro just before removing from heat.
8. Garnish with parsley or extra cilantro and serve hot with steamed white rice or cornmeal beside the stew.