Caldo de Peixe (Cape Verdean Fish Soup)
In short: A light, garlicky fish soup with potato, pumpkin, cassava and carrot, cooked in one pot and ladled over white rice. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 15 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Caldo de peixe is the fish soup of the islands, cooked in homes and fishing villages wherever the catch comes in. Mackerel or another firm fish simmers with potato, pumpkin, cassava, carrot and cabbage in a broth sharpened with lime and garlic. The broth is often ladled over rice, with the fish and vegetables served alongside. It is everyday family food and a good way to use whatever fresh fish the market has that morning.
Instructions
- Rub the fish steaks with the lime juice, half the garlic and 1/2 tsp of the salt. Leave them for 15 minutes while you prepare the vegetables.
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the remaining garlic and the tomatoes and cook for 4 minutes until the tomatoes break down.
- Add the water, bay leaves, remaining salt, cassava and carrots. Bring to a boil, then simmer for 10 minutes.
- Add the potatoes and pumpkin and simmer for 10 minutes more, until they are nearly tender when pierced with a knife.
- Lower the fish steaks into the pot, add the cabbage and the whole chili if using, and cover. Simmer gently for 10 to 12 minutes, until the fish flakes easily and the vegetables are tender. Avoid stirring so the fish stays whole.
- Taste the broth and add salt if needed. Scatter with parsley and serve in deep bowls, with rice on the side and hot pepper sauce for anyone who likes heat.
Tips
- Any firm fish works. Mackerel is traditional, but tuna, snapper or kingfish steaks hold their shape well. Avoid delicate fillets, which fall apart in the broth.
- For a thicker broth, mash a few pieces of potato and pumpkin against the side of the pot before adding the fish.
Questions and answers
Can I make caldo de peixe ahead of time?
Make the vegetable broth up to a day ahead, then add the fish just before serving. Fish that sits in broth overnight turns dry, though leftovers are still good reheated gently.
Can I use frozen fish?
Yes. Thaw the steaks completely in the fridge, pat them dry and marinate as written. Add them to the pot exactly as you would fresh fish.
What do you serve with caldo de peixe?
Plain white rice is the usual side, with lime wedges and hot pepper sauce. Crusty bread also works for mopping up the broth.
How long does it take to make Caldo de Peixe (Cape Verdean Fish Soup)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Caldo de Peixe (Cape Verdean Fish Soup)?
About 540 kcal per serving, with 36 g of protein, 75 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 75 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
