Blaff de Peixe (Spiced Poached Fish)

Name: Blaff de Peixe (Spiced Poached Fish)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Sao Tome and Principe
Ingredients: 2 lbs firm white fish steaks; 2 limes, juiced; 4 cloves garlic, minced; 1 onion, sliced; 2 tomatoes, chopped; 1 scotch bonnet pepper, whole; 2 bay leaves; 3 cups water or fish stock; Fresh parsley, chopped, for garnish

Blaff de Peixe (Spiced Poached Fish) photo 1

6 servings20 min prep25 min cookEasy Sao Tome and Principe

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The Story Behind It

The Tale of Blaff de Peixe (Spiced Poached Fish)

Story updated September 17, 2026

Blaff, fish gently poached in a spiced, citrus-and-chile broth, most likely traces its name and technique to the French Caribbean, especially Martinique and Guadeloupe, from where it's thought to have traveled through Lusophone and Francophone trade networks to São Tomé and Príncipe, where it's prepared with the island's fresh catch.

Ingredients

Scale:· 6 servings

2 lbs firm white fish steaks
2 limes, juiced
4 cloves garlic, minced
1 onion, sliced
2 tomatoes, chopped
1 scotch bonnet pepper, whole
2 bay leaves
3 cups water or fish stock
Fresh parsley, chopped, for garnish

Instructions

1Marinate the fish steaks in lime juice and half the garlic for 20 minutes.
2In a pot, sauté onion and remaining garlic until soft, then add tomatoes and cook until saucy.
3Add water, whole scotch bonnet, and bay leaves, and bring to a gentle simmer.
4Add the marinated fish and poach 12-15 minutes until just cooked through.
5Remove the scotch bonnet and bay leaves before serving.
6Garnish with parsley and serve hot with rice.

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