Here’s another traditional recipe from Guinea-Bissau called “Caldo de Peixe” (Fish Stew):
- 500 grams of white fish fillets (such as tilapia or cod), cut into chunks
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 2 tablespoons of palm oil (or vegetable oil as a substitute)
- 1 tablespoon of tomato paste
- 2 cups of fish or vegetable broth
- 1 teaspoon of ground paprika
- 1 teaspoon of ground ginger
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- In a large pot, heat the palm oil (or vegetable oil) over medium heat.
- Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables become soft and fragrant.
- Stir in the tomato paste and cook for another minute.
- Add the diced tomatoes to the pot and cook until they start to break down.
- Pour in the fish or vegetable broth, and add the ground paprika, ground ginger, bay leaf, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Gently add the fish chunks to the pot and cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Taste the stew and adjust the seasoning if needed.
- Remove the bay leaf from the pot.
- Serve the Caldo de Peixe hot, garnished with fresh cilantro or parsley if desired. It pairs well with steamed rice or crusty bread.
Enjoy your flavorful Caldo de Peixe from Guinea-Bissau!
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