Caldo De Peixe Cape Verde Islands Fish Soup Recipes

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CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP



Caldo De Peixe (Cape Verde Islands) Fish Soup image

This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans.

Provided by lynnski LA

Categories     Chowders

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

6 white potatoes, chopped
3 sweet potatoes, chopped
1 bunch fresh parsley, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 medium onions, chopped
2 medium tomatoes, chopped
4 scallions, chopped
3 lbs saltwater fish (such as tautog, cod, bluefish or sea bass)
water

Steps:

  • In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
  • In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
  • Next add fish cut into small pieces to the kettle and saute.
  • Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
  • Simmer until potatoes and fish are done.
  • Add chopped parsley and chopped scallions to the kettle.

Nutrition Facts : Calories 133.8, Fat 0.3, SaturatedFat 0.1, Sodium 226.7, Carbohydrate 30.9, Fiber 4.5, Sugar 5.4, Protein 3.3

CALDO DE PEIXE DE CABO VERDE CAPE VERDEAN FISH SOUP



Caldo De Peixe De Cabo Verde Cape Verdean Fish Soup image

There are a few solid Caldo de Peixe recipes online, but most call only for salt and pepper or are very vague regarding the spice profile used in the Islands of Cabo Verde. I am from Cabo Verde, and would like to add my own twist to this recipe that (hopefully) will give an authentic taste to this beloved traditional recipe. I hope that you enjoy this taste of my childhood.

Provided by Helena B.

Categories     < 60 Mins

Time 55m

Yield 12-16 cups, 10-12 serving(s)

Number Of Ingredients 24

3 lbs fish
6 potatoes, peeled and cubed
3 sweet potatoes, peeled and cubed
1 bunch fresh parsley
1 bunch fresh cilantro
1 green bell pepper
1 red bell pepper
2 cups pre-cooked garbanzo beans (optional)
1 cup yucca root (optional)
3 medium onions
6 garlic cloves
2 medium tomatoes
2 tablespoons tomato paste
4 -6 spring onions
2 -3 teaspoons salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried cilantro
1 teaspoon garlic powder
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon chili pepper flakes
1/4 cup olive oil

Steps:

  • 1) Cut the fish into 2-3 inch pieces .
  • 2) Add a little salt and pepper to the fish pieces and set aside for 10 minutes.
  • 3) Into a large pot add 1/2 cup olive oil over medium high heat.
  • 4) Add the onions, garlic, tomatoes, tomato paste, cilantro and parsley, spring onions and peppers until the onions are translucent. Add the dried spices and stir together well until this mixture begins to simmer. Reserve some parsley for a garnish.
  • 5) Cover with 12-16 cups of water and bring to a gentle boil.
  • 6) Add the white and sweet potatoes, parsley and cilantro (and optional Yucca and Garbanzo Beans).
  • 7) Check the potatoes after 12 -15 minutes. Once the potatoes are fork tender, add the fish and keep soup at a gentle simmer for another 20-30 minutes.
  • 8) Taste broth and adjust salt. Garnish and serve.

Nutrition Facts : Calories 217.7, Fat 5.8, SaturatedFat 0.8, Sodium 532.1, Carbohydrate 38.5, Fiber 6.2, Sugar 6.2, Protein 4.9

CAPE VERDE VEGETABLE SOUP



Cape Verde Vegetable Soup image

Make and share this Cape Verde Vegetable Soup recipe from Food.com.

Provided by Gracie92

Categories     African

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
1 pinch summer savory or 1 pinch thyme
1/4 teaspoon ground dried red chili (or to taste)
1 cup sliced okra
3 cups chopped fresh tomatoes (or 2 cups canned tomatoes with juice)
3 cups water
1 teaspoon salt
1 tablespoon minced fresh cilantro
1 lemon, juice of
2 cups diced potatoes
2 cups sliced cabbage (cut into 1-inch lengths)
chopped fresh parsley
chopped fresh cilantro

Steps:

  • Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
  • Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.

Nutrition Facts : Calories 120, Fat 4.8, SaturatedFat 0.8, Sodium 404.1, Carbohydrate 18.5, Fiber 3.7, Sugar 5.1, Protein 2.8

BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD



Bacalhau à Gomes De Sá /Cod & Potato Cape Verd image

I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.

Provided by kiwidutch

Categories     Portuguese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs salt cod fish (1kg, soaked, cooked, de-boned, flaked)
4 tablespoons olive oil
2 large onions (diced)
4 garlic cloves (minced)
1 teaspoon nutmeg
white pepper (to taste)
6 large potatoes
6 hard-boiled eggs
parsley

Steps:

  • Preheat your oven at 400°F (200°C).
  • Hard boil your eggs in the potato water.
  • Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
  • Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
  • Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
  • Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
  • Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.

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