Cape Verdean Fish Stew Recipe - Cozy Peixe Seco

Get ready to discover the soul-warming flavors of the Cape Verdean islands right in your kitchen! This Authentic Cape Verdean Peixe Seco Recipe brings you a deeply satisfying fish stew recipe that’s perfect for cozy nights. Peixe seco, or dried salted fish, is the star here, simmered with hearty sweet potatoes, tender white potatoes, and a vibrant vegetable base. The result is a flavorful, comforting meal that’s far from bland, with a perfect balance of savory notes and the gentle sweetness of the yams. While it requires a little planning for soaking the fish, the active cooking time is totally weeknight-friendly. We’ll guide you through every step, from preparing the garlic and onion base to perfectly seasoning for fish to ensure every spoonful is a taste of Cape Verdean tradition.

Ingredients

• For the Peixe Seco (Dried Fish):
• 1 lb (450g) dried/salted white fish (such as cod or pollock), bone-in or boneless
• For the Stew:
• 3 tbsp (45ml) olive oil
• 1 large onion, chopped (about 1.5 cups / 225g)
• 4-5 cloves garlic, minced (about 2 tbsp / 30g)
• 2 spring onions (scallions), white and light green parts, thinly sliced
• 1 large red bell pepper, cored and chopped (about 1.5 cups / 200g)
• 1 large tomato, chopped (about 1 cup / 180g)
• 1 tsp (5g) sweet paprika
• ½ tsp (2.5g) ground cumin
• ¼ tsp (1.25g) black pepper
• Pinch of chili flakes (optional, for heat)
• 1 bay leaf
• 1 large sweet potato (orange or white), peeled and cut into 1-inch (2.5 cm) cubes (about 2 cups / 300g)
• 2 medium white potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 2 cups / 300g)
• 4-5 cups (950ml-1.2L) water or light fish stock/bouillon
• ½ cup (15g) fresh parsley, chopped, plus more for garnish
• ¼ cup (7g) fresh cilantro, chopped, plus more for garnish
• Juice of ½ lemon or lime (about 1 tbsp / 15ml), plus wedges for serving
• Salt, to taste (adjust carefully after tasting the fish)

Directions

1. Soak the Dried Fish: Place the dried fish in a large bowl and cover completely with cold water. Refrigerate and soak for 12 to 24 hours, changing the water 3-4 times. To check for saltiness, gently pull off a small piece of fish, rinse it, and taste. It should be pleasantly salty, not overwhelmingly so. If still too salty, continue soaking with fresh water for a few more hours. Once soaked, drain the fish, rinse thoroughly, and pat dry. Cut into large, manageable pieces.
2. Prep the Vegetables and Sweet Potatoes: Peel and cut all your potatoes and sweet potatoes into roughly even 1-inch (2.5 cm) cubes. This ensures they cook at the same rate. Chop your onion, mince your garlic, slice your spring onions, and chop your bell pepper and tomato.
3. Build the Flavor Base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and sliced spring onions. Sweat them gently for 5-7 minutes until they are soft and fragrant, but not browned. Stir in the chopped tomato and bell peppers. Cook for another 8-10 minutes, stirring occasionally, until the vegetables have softened and the tomato has broken down, creating a concentrated, slightly thick base.
4. Stir in Spices and Simmer: Add the paprika, cumin, black pepper, chili flakes (if using), and bay leaf to the pot. Stir well and cook for 1 minute until fragrant. Add the cubed sweet potatoes and white potatoes, then pour in 4 cups (950ml) of water or fish stock. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are almost tender when pierced with a fork.
5. Add the Fish and Finish: Gently add the soaked and cut fish pieces to the stew, nestling them among the vegetables. Continue to simmer, uncovered, for another 10-15 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook the fish, as it can become dry. Stir in the chopped parsley and cilantro.
6. Taste and Adjust: Remove the bay leaf. Carefully taste the stew. Add salt and black pepper to your preference, remembering the fish might still contribute some saltiness. If it tastes a bit flat, add a tiny pinch more salt or chili. If it’s too salty, add a splash more water and a few extra sweet potato cubes to absorb some of the salt. Stir in the lemon or lime juice for brightness. If the stew is too thin, you can simmer it uncovered for a few more minutes, or mash a couple of potato cubes against the side of the pot to thicken it slightly.