Cuisine : Caldo de Peixe - Steps to make this

 

Caldo de Peixe

Caldo de Peixe, or "Fish Soup," is a traditional dish from the coastal regions of Cape Verde and other Portuguese-speaking countries. This hearty, flavorful soup highlights fresh fish, often caught locally, and combines it with a medley of vegetables, spices, and sometimes root vegetables like potatoes or yams. The result is a comforting, nourishing soup with a depth of flavor that reflects the local cuisine's simplicity and focus on fresh ingredients.

Preparation of Caldo de Peixe

1. Selecting and Cleaning the Fish: Fresh fish, such as grouper or snapper, is typically used for its firm texture and rich taste. The fish is cleaned, scaled, and cut into portions suitable for a soup.

2. Preparing the Broth: The broth begins with a base of onions, garlic, and tomatoes sautéed in oil to bring out their natural flavors. Spices like paprika, bay leaves, and sometimes fresh herbs are added to create a flavorful foundation.

3. Adding Vegetables and Fish: Vegetables such as potatoes, yams, carrots, or cassava are added to the broth and simmered until tender. The fish pieces are then added and gently cooked to preserve their texture and allow them to absorb the flavors of the broth.

4. Simmering: The soup is left to simmer, allowing the fish to infuse the broth with its natural flavor. Care is taken not to overcook the fish, so it remains tender and flavorful.

5. Serving: Caldo de Peixe is typically served hot, often accompanied by a side of crusty bread or steamed rice, which complements the broth and adds to the meal’s heartiness.