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Fish cachupa (katchupa di pexe): recipe illustration
Fish & seafood

Fish cachupa (katchupa di pexe)

A version of cachupa, Cape Verde's national dish, where corn and beans simmer with fish instead of meat. Lighter and briny, it is often prepared for seaside meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Drain the corn and beans soaked the day before, then cook them together in water over low heat for 1 h 15.
  2. Meanwhile, fry the sliced onion and garlic in the oil until tender.
  3. Add the chopped tomato and paprika, and cook for 5 minutes.
  4. Pour this base into the pot of corn and beans, add the potatoes in chunks and the bay leaf, then continue for 20 minutes.
  5. Season with salt and pepper, then place the fish pieces on top of the cachupa.
  6. Cover and cook over low heat for 10 minutes, until the fish flakes apart, then serve.

Variations and tips

With smoked fish. Choose a smoked fish for a stronger flavour and reduce the salt.

More ideas

Fish rice (arroz di pexe)55 min · 4 serv.Caldo de feijão-fradinho (kaldu di feijon-fradinho)1 h 20 · 4 serv.Corn and bean stew (kaldu di milho ku feijon)1 h 50 · 4 serv. · budget-friendlyDjagacida1 h 50 · 4 serv.Feijoada de chouriço (feijoada di chouriço)1 h 50 · 4 serv. · budget-friendlyCachupa frita25 min · 4 serv. · budget-friendlyCaldo de mandioca au poisson (kaldu di mandioca ku pexe)1 h · 4 serv.Herbed fish fritters (bolinho di pexe ku ervas)35 min · 4 serv.

Original Ecomely recipe.