Caldo de Peixe (Cape Verdean Fish Soup)
Caldo de peixe is a traditional Cape Verdean fish soup built from saltwater fish, two kinds of potato and a soft base of peppers, onions and tomatoes. Parboiling the white and sweet potatoes first means they finish in the broth without falling apart. The recipe is forgiving about the fish, so tautog, cod, bluefish or sea bass all work. Parsley and scallions go in at the end for a fresh finish.
Instructions
Bring a medium pot of water to a boil and add the white and sweet potatoes. Boil them for about 15 minutes, until they are partially cooked but still hold their shape, then drain.
Warm some oil over low heat in a separate pot. Add the onions, green and red bell peppers, and tomatoes, and cook gently until they have softened.
Add the fish pieces to the vegetables and keep sautéing so they take on the flavor of the base.
Tip in the drained potatoes and pour in enough water to make a soup. Simmer until the fish and both kinds of potato are fully cooked.
Stir in the parsley and scallions, then serve the soup hot. Add any condiments you like at the table.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
