Feijoada de Peixe (São Tomé Style Fish Stew)
A hearty and aromatic fish stew, a variation of the classic feijoada, featuring local fish, beans, vegetables, and a rich, spiced broth.
🧂 Ingredients
- 600 g Firm white fish fillets(such as sea bass or cod, cut into chunks)
- 400 g Cooked beans(such as black beans or kidney beans, drained and rinsed)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(any color, chopped)
- 2 medium Tomatoes(diced)
- 400 g Canned chopped tomatoes
- 500 ml Fish broth or water
- 1 Bay leaf
- 1 tsp Thyme(dried)
- 0.5 tsp Cumin(ground)
- 0.5 tsp Coriander(ground)
- 2 tbsp Palm oil or vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, chopped bell pepper, and diced tomatoes. Cook for 5 minutes, stirring occasionally.
- 3
Stir in the ground cumin and coriander, cook for 1 minute until fragrant.
- 4
Add the canned chopped tomatoes, fish broth (or water), bay leaf, and dried thyme. Bring to a simmer.
- 5
Add the cooked beans to the pot. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- 6
Gently add the fish chunks to the stew. Ensure they are submerged in the liquid. Cook for 8-10 minutes, or until the fish is opaque and flakes easily. Be careful not to stir too vigorously to keep the fish pieces intact.
- 7
Season with salt and black pepper to taste. Remove the bay leaf before serving.
- 8
Serve hot, garnished with fresh chopped parsley. This dish is often enjoyed with rice or a side of boiled plantains.
💡 Pro Tips
- ✓Use a firm fish that holds its shape well during cooking.
- ✓If using dried beans, ensure they are fully cooked before adding to the stew.
- ✓Taste and adjust seasoning carefully, as fish broth can be salty.
🔄 Variations
- Add other vegetables like okra, spinach, or sweet potatoes.
- Include a pinch of chili flakes for extra heat.
- A splash of white wine can be added with the tomatoes for depth of flavor.