Kadushi Pisca (kadushi pisca)

Instructions

1. Peel the cactus pads, remove the spines and cut them into 1 cm strips. Rinse them thoroughly, then boil them for 10 minutes in salted water to reduce their mucilage, and drain.
2. Cut the lime in half, rub the fish fillets with the juice and set aside for 10 minutes.
3. Heat the oil in a large pot and sauté the sliced onion and bell pepper for 5 minutes over medium heat.
4. Add the crushed garlic, chopped tomatoes and thyme, then simmer for 5 minutes, stirring, until the sauce thickens.
5. Pour in the water and vinegar, add the drained cactus and the whole pepper, then simmer for 15 minutes with the lid on.
6. Add the fish pieces to the sauce, season with salt and pepper, cover and cook for 8 to 10 minutes over low heat, until the flesh flakes easily.
7. Adjust the seasoning, remove the pepper and serve piping hot with white rice.