Molho de Peixe

Name: Molho de Peixe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sao Tomean
Ingredients: 800g firm white fish fillets, cubed; 6 ripe tomatoes, chopped; 2 onions, sliced; 4 cloves garlic, minced; 3 tbsp palm oil; 1 malagueta pepper, whole; Juice of 2 limes; 1 green bell pepper, sliced; Salt and pepper; Cilantro for garnish

Molho de Peixe (MOH-lyoh deh PAY-sheh)

Fish in Tomato Sauce

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 352 kcal

Chunks of firm white fish braised in a rich tomato and onion sauce with palm oil, garlic, and malagueta pepper — a classic weeknight dish across Sao Tome.

Nutrition & Info

Protein 38.0g

Carbs 14.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

deep skillet with lid wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: cilantro

Accompaniments: coconut rice, banana frita

Ingredients

800g firm white fish fillets, cubed
6 ripe tomatoes, chopped
2 onions, sliced
4 cloves garlic, minced
3 tbsp palm oil
1 malagueta pepper, whole
Juice of 2 limes
1 green bell pepper, sliced
Salt and pepper
Cilantro for garnish

Instructions

1
Season fish with lime juice, salt, and pepper. Set aside 15 min.
2
Heat palm oil in a deep skillet. Saute onions, garlic, and bell pepper until soft.
3
Add tomatoes and malagueta pepper. Cook 10 min until sauce thickens.
4
Nestle fish pieces into the sauce. Cover and simmer 12 min until fish is cooked through.
5
Adjust seasoning. Garnish with cilantro.
6
Serve over white rice or coconut rice.

💡

Did You Know?

Every Sao Tomean cook insists their molho de peixe is the best — the secret usually comes down to the quality of the palm oil and the ripeness of the tomatoes.

Chef's Notes

Equipment Tips

deep skillet with lid
wooden spoon

Garnishing

cilantro

Accompaniments

coconut rice, banana frita

The Story Behind Molho de Peixe

Molho de peixe is the everyday fish dish of Sao Tome, simpler than calulu but equally beloved. The Portuguese tradition of braising fish in tomato sauce was enriched with African palm oil and malagueta pepper, creating a dish that perfectly represents the islands' Creole identity. It is the first dish many Sao Tomean children learn to cook.

🕐 Traditionally enjoyed weeknight dinner 📜 Origins: Portuguese colonial adaptation

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