Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Peixe (Hearty West African fish soup with tomatoes, palm oil, and okra)

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 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (snapper, grouper, or similar), cut into large chunks
- 3 tbsp (45 ml) red palm oil or substitute vegetable oil if unavailable
- 1 large onion, diced (about 7 7/8 oz (225 g))
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced (about 5 1/4 oz (150 g))
- 3 medium ripe tomatoes, chopped (about 15 7/8 oz (450 g))
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) piri-piri or cayenne chili (adjust to taste)
- 8 oz (225 g) fresh okra, sliced
- 2 medium potatoes, peeled and cubed (about 12 oz (340 g))
- 4 cups (960 ml) fish stock or water
- 1 bay leaf
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (snapper, grouper, or similar), cut into large chunks
- 3 tbsp (45 ml) red palm oil or substitute vegetable oil if unavailable
- 1 large onion, diced (about 225 g)
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced (about 150 g)
- 3 medium ripe tomatoes, chopped (about 450 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) piri-piri or cayenne chili (adjust to taste)
- 8 oz (225 g) fresh okra, sliced
- 2 medium potatoes, peeled and cubed (about 340 g)
- 4 cups (960 ml) fish stock or water
- 1 bay leaf
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse fish chunks and pat dry; season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.75 g) pepper. Set aside.
2. Heat the palm oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in red bell pepper and chopped tomatoes; cook until tomatoes begin to break down, about 6–8 minutes. Add tomato paste and piri-piri, stirring to combine.
4. Pour in fish stock and add the bay leaf. Bring to a simmer, then add the cubed potatoes. Cook for 10 minutes or until potatoes are nearly tender.
5. Add the okra and continue simmering 5 minutes. Taste the broth and adjust seasoning with salt and pepper.
6. Gently add the fish pieces to the pot, cover, and simmer gently 6–8 minutes, or until the fish is opaque and flakes easily. Avoid vigorous boiling to keep fish intact.
7. Stir in lime juice and remove bay leaf. Adjust heat and seasoning if needed.
8. Ladle into bowls and garnish with chopped cilantro or parsley and lime wedges. Serve with plain rice, fried plantain, or crusty bread.