Mains
Modjo de Peixe (Cape Verdean Fish Stew)
Ingredients
- - White fish steaks (tuna or grouper) — 600 g (1.3 lb)
- - Onion, sliced — 2 medium (2 medium)
- - Garlic, minced — 3 cloves (3 cloves)
- - Tomatoes, chopped — 3 large (3 large)
- - Green bell pepper, sliced — 1 (1)
- - Bay leaf — 1 (1)
- - Olive oil — 3 tbsp (3 tbsp)
- - White wine vinegar — 1 tbsp (1 tbsp)
- - Fresh parsley, chopped — 2 tbsp (2 tbsp)
- - Salt and black pepper — to taste (to taste)
Method
- Heat the olive oil in a wide pan and sauté the onion, garlic and pepper until softened, about 8 minutes.
- Add the tomatoes and bay leaf, and cook down for 10 minutes until a thick sauce forms.
- Stir in the vinegar and season the sauce with salt and pepper.
- Lay the fish steaks into the sauce, cover, and simmer gently for 12–15 minutes, spooning sauce over the fish occasionally, until just cooked through.
- Scatter with parsley and serve with rice, cuscuz or boiled cassava.
Introduction: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases the day's fresh catch simmered gently in a fragrant sauce, typically served with rice, cuscuz or boiled cassava.
Cultural Background: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases the day's fresh catch simmered gently in a fragrant sauce, typically served with rice, cuscuz or boiled cassava.
Tips: Simmer gently rather than boil — a hard boil will break the fish apart before it's properly cooked. Let the tomato sauce reduce well before adding the fish, so the final stew isn't watery.
Variations: Add sliced potato to the sauce for a more filling stew. Use a firm white fish or tuna steaks depending on availability. No authentic vegetarian version exists for this fish-defined dish.
Storage: Refrigerate up to 2 days; best eaten within a day for the best texture.
Reheating: Reheat gently over low heat, covered, to avoid drying out the fish.
Nutrition: Approx. 320 kcal, 32 g protein, 12 g carbohydrate, 16 g fat per serving.
FAQs:
Q: What does ‘modjo’ mean?
A: It refers to the tomato-onion sauce style of cooking common in Cape Verdean and wider Lusophone West African cuisine.
Q: Can I make this with chicken instead of fish?
A: Yes, a chicken version exists and follows the same method, though fish is the more traditional and coastal-associated choice. SEO Keywords modjo de peixe, cape verdean fish stew, crioulo main dish recipe Image Prompt A pan of fish steaks simmering in a thick red tomato and pepper sauce, garnished with parsley, rustic kitchen setting.