Lunches

Arroz de Peixe (Bissau Fish and Rice)

The Quirky Foodster Team

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Ingredients

400 g (14 oz) white fish fillets (snapper or grouper), cut into chunks
300 g (1 1/2 cups) long-grain rice
2 (2) tomatoes, chopped
1 (1) onion, sliced
2 (2) garlic cloves, minced
2 tbsp (2 tbsp) palm oil
600 ml (2 1/2 cups) fish or vegetable stock
1 (1) chili pepper, whole
Salt to taste

Method

Heat the palm oil in a large pot and sauté the onion and garlic until soft.
Add the tomatoes and cook until they break down into a sauce.
Stir in the rice, coating it in the sauce, then add the stock and whole chili.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Nestle the fish chunks into the rice, cover again, and cook for a further 10 minutes until the fish is cooked through and rice is tender.
Season with salt and remove the whole chili before serving.

Introduction: With a long Atlantic coastline, Guinea-Bissau relies heavily on fish, and this simple one-pot rice dish is a typical midday meal in coastal households, cooked with whatever fresh catch is available that morning.

Cultural Background: With a long Atlantic coastline, Guinea-Bissau relies heavily on fish, and this simple one-pot rice dish is a typical midday meal in coastal households, cooked with whatever fresh catch is available that morning.

Tips: Keeping the chili whole flavours the dish gently without overwhelming heat; chop it in for a spicier result.

Variations: Shrimp or smoked fish can replace the fresh fish fillets. Not authentic as a vegetarian dish; the fish is central to this coastal staple.

Storage: Refrigerate for up to 2 days in a sealed container.

Reheating: Reheat in a covered pan over low heat with a splash of water to prevent drying out.

Nutrition: Approx. 420 kcal, 28g protein, 10g fat, 55g carbohydrate per serving.

FAQs:

Q: Can I use frozen fish?

A: Yes, thaw fully and pat dry before adding.

Q: What rice works best?

A: A long-grain variety that stays separate, such as basmati or parboiled rice.