Caldo de Peixe

Caldo de Peixe Recipe - A Delicious Cape Verdean Fish Soup

Region / culture: Cape Verde | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Caldo de Peixe, also known as Brazilian Fish Stew, is a delicious and hearty seafood dish that is popular in Brazil. This flavorful stew is made with fresh sea bass, potatoes, peppers, onions, tomatoes, and parsley, creating a rich and satisfying meal.

History

Caldo de Peixe has its origins in Brazilian cuisine, where seafood plays a prominent role due to the country's extensive coastline. This traditional dish has been enjoyed by generations of Brazilians and is often served at family gatherings and special occasions.

Ingredients

6 white potatoes
3 sweet potatoes
1 bunch fresh parsley
1 green pepper
1 red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lb (1.36 kg) fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass)

How to prepare

In a large pot, sauté chopped onions, tomatoes, scallions, and green and red peppers in oil.
Next, add the meat cut into small pieces and water.
Cover the pot and bring it to a gentle boil.
Add peeled potatoes and chopped parsley to the pot.
Reduce the heat and let it simmer.

Variations

Use different types of fish such as cod, tilapia, or shrimp.
Add coconut milk for a creamy texture and tropical flavor.
Include additional vegetables like carrots, zucchini, or corn for added nutrition.

Cooking Tips & Tricks

Use fresh sea bass for the best flavor and texture in this dish.

- Be sure to sauté the onions, tomatoes, scallions, and peppers before adding the fish to enhance the flavors of the stew.

- Simmer the stew on low heat to allow the flavors to meld together and the fish to cook gently.

- Serve the stew hot with a side of rice or crusty bread for a complete meal.

Serving Suggestions

Serve Caldo de Peixe hot with a side of rice or crusty bread for a complete meal. Garnish with fresh parsley for added flavor and color.

Cooking Techniques

Sauté the vegetables before adding the fish to enhance the flavors of the stew.

- Simmer the stew on low heat to allow the flavors to meld together and the fish to cook gently.

Ingredient Substitutions

Use any white fish such as cod or tilapia in place of sea bass.

- Substitute regular potatoes for sweet potatoes if desired.

Make Ahead Tips

Caldo de Peixe can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Caldo de Peixe in individual bowls garnished with fresh parsley for a beautiful presentation. - Serve with a side of rice or crusty bread for a complete meal.

Pairing Recommendations

Pair Caldo de Peixe with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a refreshing complement to the seafood flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the stew on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Potatoes: 6g per 100g

- Sweet potatoes: 20g per 100g

- Onions: 9g per 100g

- Tomatoes: 4g per 100g

- Peppers: 6g per 100g

Fats

- Sea bass: 5g per 100g

Proteins

- Sea bass: 20g per 100g

Vitamins and minerals

Parsley: Rich in vitamin K, vitamin C, and iron

- Potatoes: Good source of vitamin C, potassium, and fiber

- Sweet potatoes: High in vitamin A, vitamin C, and fiber

Alergens

Fish

Summary

Caldo de Peixe is a nutritious dish that is rich in protein, vitamins, and minerals. It is a well-balanced meal that provides essential nutrients for a healthy diet.

Summary

Caldo de Peixe is a flavorful and nutritious Brazilian Fish Stew that is perfect for a comforting meal. Made with fresh sea bass, potatoes, peppers, onions, tomatoes, and parsley, this stew is a delicious and satisfying dish that is sure to please your taste buds. Serve hot with a side of rice or crusty bread for a complete meal that will transport you to the sunny shores of Brazil.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Caldo de Peixe. It was many years ago, when I was just a young girl living in a small fishing village by the sea. The smell of the ocean was always in the air, and the sound of seagulls filled the sky. My grandmother, who was known for her delicious seafood dishes, had taught me how to cook from a young age. But this recipe was unlike anything I had ever seen before.

I had been walking along the beach one day, collecting seashells and watching the fishermen bring in their daily catch, when I stumbled upon an old, weathered book buried in the sand. Curious, I picked it up and dusted off the cover. It was a cookbook, filled with recipes from all over the world. As I flipped through the pages, one recipe caught my eye - Caldo de Peixe, a traditional Portuguese fish soup.

Intrigued, I brought the book home and showed it to my grandmother. Her eyes lit up with excitement as she read through the recipe. "This is a classic dish from my homeland," she explained. "I learned how to make it from my own grandmother, who learned it from her mother before her. It's a recipe that has been passed down through generations."

With my grandmother's guidance, I set out to make Caldo de Peixe for the first time. The ingredients were simple but fresh - fish, onions, tomatoes, potatoes, and a variety of herbs and spices. As I chopped and diced, my grandmother told me stories of her own childhood in Portugal, of the fish markets bustling with activity and the smell of saltwater in the air.

As the soup simmered on the stove, filling the kitchen with a rich, savory aroma, I couldn't help but feel a sense of pride. This dish was more than just a recipe - it was a connection to my roots, a link to the past that tied me to my family and our traditions.

When the Caldo de Peixe was finally ready, I ladled it into bowls and served it to my family. The first spoonful brought a flood of memories rushing back to me - the taste of the sea, the warmth of the kitchen, the laughter of loved ones gathered around the table. My grandmother's eyes sparkled with pride as she tasted the soup, nodding in approval.

From that day on, Caldo de Peixe became a staple in our household. Whenever we gathered for a meal, it was always on the menu. I continued to tweak the recipe, adding my own twists and flavors, but the essence of the dish remained the same - a reminder of who we were and where we came from.

Years passed, and I grew older, but my love for cooking never wavered. I continued to experiment with new recipes, learning from friends, neighbors, and even strangers I met along the way. But Caldo de Peixe always held a special place in my heart, a symbol of the bond between me and my grandmother, between the past and the present.

As I sit here now, reflecting on that day so long ago when I first discovered the recipe for Caldo de Peixe, I realize how much it has shaped me as a cook and as a person. It taught me the importance of tradition, of family, of honoring the legacy of those who came before us. And for that, I am forever grateful.