Where it comes from
Caldo de peixe is the Cape Verdean fish soup, made with whatever fish is fresh from the Atlantic. The dish reflects the islands' Portuguese-influenced cooking with African staples.
On the plate
Caldo de peixe — clear orange broth with chunks of flaky fish, soft potato and cassava, golden onion. Simple, fresh, sea-clean flavor. The Cape Verdean coastal weeknight meal.
How it works
Adding fish last preserves texture. Cassava and potato thicken the broth as their starches release.
Variations
With multiple fish types. With shellfish added. With wine.
On the Palate
Ingredients
Serves 6
How it's made
9 steps · Show ↓25 min active · 35 min waiting
How it's made
9 steps · Show ↓- 15 min
Cut 1 kg whole fish into pieces (snapper, sea bass, grouper).
- 21 min
Heat 3 tbsp olive oil in a pot.
- 39 min
Sauté 2 chopped onions + 4 garlic 8 min.
- 47 min
Add 3 chopped tomatoes + 1 tbsp paste + 1 tsp paprika + 1 chopped chili; cook 6 min.
- 51 min
Add 1.5 L water + 1 tsp salt + 2 bay leaves + 1 sprig fresh thyme.
- 622 min
Add 400 g cubed potatoes + 200 g cubed cassava; simmer 20 min until tender.
- 711 min
Add fish pieces; simmer 10 min until just cooked.
- 82 min
Stir in 1/4 cup parsley + 1 tbsp lemon juice.
- 93 min
Serve in bowls with crusty bread.
