CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP
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
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
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
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
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
LOS BARRIOS CALDO DE RES (BEEF SOUP)
From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.
Provided by Miss Annie
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place bones in large stockpot, add water to cover by 6 inches.
- Bring to boil, reduce heat and boil gently for 45 minutes.
- Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
- Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
- Ladle soup into 6 large bowls.
- Add 1 cup rice to each bowl.
- Squeeze juice from a lomon wedge over each bowl.
- Serve immediately as a main course.
CAPE VERDE VEGETABLE SOUP
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
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
CATFISH SOUP ( CALDO DE BAGRE )
Make and share this Catfish Soup ( Caldo De Bagre ) recipe from Food.com.
Provided by Stottswoman
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Directions:.
- 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
- 2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.
Nutrition Facts : Calories 176.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 46.7, Sodium 409, Carbohydrate 10.2, Fiber 2.7, Sugar 5, Protein 14.5
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