Ingredients
Fish
- 1.2 kgfirm white fish, in thick steaks
- juice of 2 limes
- 3garlic cloves, crushed
- 1 teaspoonsalt
- black pepper
Vegetables
- 500 gcassava, peeled and cut in chunks
- 3green bananas, peeled and halved
- 400 gsweet potato, in chunks
- 300 gpumpkin, in chunks
- 2carrots, thickly sliced
- 1cabbage wedge, optional
Broth
- 2onions, chopped
- 4garlic cloves, crushed
- 3tomatoes, chopped
- 3 tablespoonsolive oil
- 2bay leaves
- 1 tablespoonpaprika
- 1.5 litreswater
- salt and black pepper
To serve
- chopped coriander
- lime wedges
- piri piri sauce
- bread
Directions
- Peel away the whole pink layer under the bark. Never taste the raw root at any point. Use a firm white fish that holds together. Buy it in thick steaks on the bone. Rub the fish with lime juice and crushed garlic. Season it with salt and black pepper. Let it sit for twenty minutes in the refrigerator. Longer than an hour and the lime starts to cook it.
- Peel the cassava thickly with a knife. A vegetable peeler is not strong enough for it. Cut it into large chunks and remove the core. Peel the green bananas by scoring the skin. Rub your hands with oil first if you can.
- Cut all the vegetables into large even chunks. Heat the olive oil in a very large pot. Add the chopped onions to the oil. Cook them for about eight minutes until soft. Add the crushed garlic and cook for one minute.
- Add the chopped tomatoes and the paprika. Cook them down for about five minutes. Pour in the water and add the bay leaves. Season it well with salt and black pepper.
- Bring the whole pot up to a simmer. Adding the vegetables is done by cooking time. Add the cassava first, since it takes longest. Give it about fifteen minutes on its own. Add the cabbage wedge near the end if using it. Lay the marinated fish steaks on top. Do not stir the pot after this point.
- Cover the pot and simmer gently. Give the fish eight to ten minutes. Taste the broth and adjust the salt. Serving it is done hot in deep bowls. Lift the fish out carefully with a slotted spoon. Set a piece of fish in each bowl. Arrange the vegetables around it.
- Ladle plenty of broth over everything. Scatter chopped coriander over the top. Serve lime wedges and piri piri sauce alongside. It keeps two days in the refrigerator.
Technique
- Cape Verde is a dry archipelago with limited farmland, and fish is the everyday protein across the islands.
- A refogado of onion, garlic and tomato cooked in olive oil is the flavour base of most Cape Verdean stews.
Substitutions
- Any firm white fish works, and cooks use whatever the boats have landed.
- Yam, taro or potato can replace the cassava if it is not available.
Variations
- Some households add a piece of pumpkin for sweetness and body.
- A version made with tuna is common on the islands where tuna is landed.
- Cachupa, the slow-cooked corn and bean stew, is the other great Cape Verdean pot.
History
Fish soup built on the day’s catch with cassava and green banana, reflecting the archipelago’s dependence on the sea.
Frequently asked questions
What is Caldo de peixe?
Caldo de peixe is a soup & stew from Cape Verde: fish soup with vegetables, cassava and green banana. Fish soup built on the day’s catch with cassava and green banana, reflecting the archipelago’s dependence on the sea.
How long does Caldo de peixe take to make?
Caldo de peixe takes 30 minutes of preparation and 45 minutes of cooking. The recipe makes serves 6. It is rated easy to make.
What can I substitute in Caldo de peixe?
Yes, within limits. Any firm white fish works, and cooks use whatever the boats have landed. Yam, taro or potato can replace the cassava if it is not available.
What is the most important thing to get right in Caldo de peixe?
Peel away the whole pink layer under the bark. Never taste the raw root at any point. Use a firm white fish that holds together. Buy it in thick steaks on the bone. Rub the fish with lime juice and crushed garlic. Season it with salt and black pepper. Let it sit for twenty minutes in the refrigerator. Longer than an hour and the lime starts to cook it.
