Caldo de Peixe (Caldo de peixe)
Overview
Caldo de peixe is a hearty fish soup from Cape Verde, the island nation off the coast of West Africa. Thick steaks of firm fish such as tuna, wahoo or grouper are marinated with garlic, lemon and salt, then gently poached in a broth flavoured with onion, tomato, bay leaf and a little olive oil. Chunks of sweet potato, cassava, green banana, pumpkin and sometimes cabbage cook in the same pot. The fish is often served on the side with the vegetables, while the broth is used to make a soft maize or manioc porridge, and chilli sauce is offered at the table.
History
Cape Verde was uninhabited until Portuguese settlers and enslaved West Africans arrived in the fifteenth century, and its cooking mixes both traditions. Fishing is central to island life, and caldo de peixe is one of its everyday dishes, especially on Saturdays and family occasions. Versions of the same soup are also made in Portugal and in other Portuguese-speaking countries.
Main ingredients
Fresh fish, sweet potato, cassava, green banana, tomato, onion. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups
Recipe
Method
- 120 min
Marinate the fish with garlic, lemon and salt for 20 minutes.
- 220 min
Fry the onion and tomato in the oil, add the water, bay and the root vegetables and simmer for 20 minutes.
- 312 min
Add the green bananas and the fish and cook gently for 12 minutes.
- 4
Season, sprinkle with parsley and serve with chilli sauce.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
