Caldeirada de Peixe de Atauro (Atauro Island Tomato, Pepper, Coriander & Lime Fish Stew) – Authentic Timor-Leste Recipe
From crystal-clear Atauro Island north of Dili: layered fish, potatoes, and sweet peppers in a bright tomato broth.
- Country of Origin
- 🇹🇱 Timor-Leste (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white reef fish fillets, Sliced waxy potatoes, Sweet bell peppers and ripe plum tomatoes, Fresh cilantro, Garlic
Ingredients for Caldeirada de Peixe de Atauro (Atauro Island Tomato, Pepper, Coriander & Lime Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white reef fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced waxy potatoes, washed and trimmed
- 1 cup sweet bell peppers and ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh cilantro
- 1.5 tbsp traditional Timor-Leste seasoning (garlic, lime juice, olive oil, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white reef fish fillets for 5 minutes.
- Add minced onion, garlic, fresh cilantro, and garlic, lime juice, olive oil, bay leaf, stirring for 2 minutes until deeply aromatic.
- Add sliced waxy potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sweet bell peppers and ripe plum tomatoes right before serving warm.