Balchi di piská (Cape Verdean Fish Stew)

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 pound (450g) white fish fillets, cut into chunks (such as cod or haddock) 1 pound (450g) white fish fillets, cut into chunks (such as cod or haddock)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish) Fresh parsley or cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 26g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Stir in the diced tomatoes, sliced bell pepper, carrot, and cubed potatoes. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Sprinkle the paprika, ground cumin, and bay leaves over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Gently add the fish chunks to the pot, making sure they are submerged in the broth. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   Squeeze the juice of one lemon into the stew and season with salt and pepper to taste. Stir gently to incorporate the flavors.
7. 7.
   Remove the bay leaves from the pot. Serve the Balchi di piská hot, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets such as cod or haddock for the best results. Make sure to remove any bones before adding them to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Balchi di piská with crusty bread or rice to soak up the flavorful broth.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Balchi di piská in deep bowls, allowing the aromatic broth to surround the fish and vegetables. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few slices of lemon on top of the stew and sprinkle some additional fresh herbs. Serve the stew with a side of crusty bread or rice for a complete and satisfying meal.