Entree: Curacao – Piska Hasa (Curaçao-style stewed fish in a spiced tomato and coconut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 6 oz (170 g))
- 1 red bell pepper, seeded and sliced (about 6 oz (170 g))
- 3 garlic cloves, minced (about 0.53 oz (15 g))
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz (400 g)) diced tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 bay leaf
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- Lime wedges to serve

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced (about 15 g)
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 bay leaf
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- Lime wedges to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fillets dry and toss with lime juice, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper; set aside to marinate 10–15 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet or Dutch oven over medium-high heat; sear the fish 1–2 minutes per side until lightly golden but not fully cooked. Transfer to a plate and cover.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then sauté the onion and bell pepper 5–7 minutes until softened.
4. Add garlic and chopped hot pepper (if using) and cook 1 minute until fragrant.
5. Stir in tomato paste and cook 1–2 minutes, then add diced tomatoes, coconut milk, stock, cumin, allspice, bay leaf, brown sugar and remaining salt and pepper; bring to a gentle simmer.
6. Return fish to the sauce, spooning sauce over the fillets; cover and simmer gently 6–8 minutes until fish is opaque and flakes easily.
7. Remove bay leaf, adjust seasoning, stir in chopped cilantro, and serve immediately with lime wedges alongside rice or crusty bread.

1. Pat the fillets dry and toss with lime juice, 1/2 tsp salt and 1/4 tsp pepper; set aside to marinate 10–15 minutes.
2. Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat; sear the fish 1–2 minutes per side until lightly golden but not fully cooked. Transfer to a plate and cover.
3. Reduce heat to medium, add remaining 1 tbsp oil, then sauté the onion and bell pepper 5–7 minutes until softened.
4. Add garlic and chopped hot pepper (if using) and cook 1 minute until fragrant.
5. Stir in tomato paste and cook 1–2 minutes, then add diced tomatoes, coconut milk, stock, cumin, allspice, bay leaf, brown sugar and remaining salt and pepper; bring to a gentle simmer.
6. Return fish to the sauce, spooning sauce over the fillets; cover and simmer gently 6–8 minutes until fish is opaque and flakes easily.
7. Remove bay leaf, adjust seasoning, stir in chopped cilantro, and serve immediately with lime wedges alongside rice or crusty bread.