Cabo Verdean Caldo de Peixe (Fish Soup)
Sign in to rate this recipe.
The Tale of Cabo Verdean Caldo de Peixe (Fish Soup)
Story updated
Caldo de peixe, a fish soup with root vegetables, reflects Cabo Verde's Creole culinary identity, blending Portuguese colonial cooking with West African ingredients and the archipelago's reliance on Atlantic seafood, given its history as a former Portuguese colony and Atlantic trade hub.
Ingredients
Scale:· 4 servings
- 600g firm white fish, cut into chunks
- 2 potatoes, peeled and cubed
- 1 sweet potato, cubed
- 1 cassava root, peeled and cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups fish or vegetable stock
- Salt and pepper to taste
Instructions
- 1Heat olive oil in a large pot and sauté the onion and garlic until softened.
- 2Add the chopped tomatoes and cook until they break down slightly.
- 3Pour in the stock and bring to a simmer.
- 4Add the potatoes, sweet potato, and cassava, cooking until they begin to soften, about 15 minutes.
- 5Gently add the fish chunks and simmer for another 8-10 minutes until just cooked through and the vegetables are tender.
- 6Season with salt and pepper, being careful not to break the fish apart while stirring.
- 7Ladle into bowls and serve hot with crusty bread.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.