Cabo Verdean Caldo de Peixe (Fish Soup)

Ingredients

• 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

1. 1Heat olive oil in a large pot and sauté the onion and garlic until softened.
2. 2Add the chopped tomatoes and cook until they break down slightly.
3. 3Pour in the stock and bring to a simmer.
4. 4Add the potatoes, sweet potato, and cassava, cooking until they begin to soften, about 15 minutes.
5. 5Gently add the fish chunks and simmer for another 8-10 minutes until just cooked through and the vegetables are tender.
6. 6Season with salt and pepper, being careful not to break the fish apart while stirring.
7. 7Ladle into bowls and serve hot with crusty bread.

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