Caldo De Peixe De Cabo Verde Cape Verdean Fish Soup Recipes

CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP

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.

CATFISH SOUP ( CALDO DE BAGRE )

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.

CALDO DE PEIXE DE CABO VERDE CAPE VERDEAN FISH SOUP

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.

CALDO DE PEIXE

Steps:

• Cut the fish into chunks (about 2-3 inches wide). Make sure not to discard of the head or tail! After the fish has been cut, soak it in a bowl of cold water, apple cider vinegar and lemon juice for 10 minutes and then rinse the fish off.
• Place the fish back in the bowl and season it with crushed garlic, salt, pepper, paprika, annatto, lemon juice, chopped cilantro, garlic powder, onion powder and olive oil. Use a rubber spatula to gently toss the fish in the seasonings or better yet, brush the seasonings on using a pastry brush on all sides. Cover the bowl with plastic wrap and let the fish rest in the refrigerator for a minimum of 2-3 hours, or overnight.
• Peel and cut the yuca and green banana into pieces, then and set them aside. Remove the fish from the refrigerator and transfer each piece of fish to a separate platter or bowl. Try to brush the garlic, onions and any excess seasoning into the bowl that you seasoned the fish in. Reserve for the next step.
• Heat 3 tablespoons of olive oil in a 16-quart pot and add the reserved onions, garlic, and seasonings from the fish to the pot. You can use a splash of water to loosen the seasonings from the bowl. Cook the onions and garlic for about 1 minute then add the tomato, hot sauce, bouillon cubes, salt and pepper. Let cook for another 2-3 minutes, use wooden spoon to break up the tomato and bouillon cubes.
• Add about 5 quarts of cold water, and bring the pot to a boil over high heat. Once the water starts to boil, reduce heat to medium/low. Then add the banana, yuca and bay leaves. Cover the pot and let it simmer for 15 minutes
• While the caldo de peixe simmers, peel and cut the potatoes, squash and and yam into pieces. Once the time is up from the previous step, add the remaining vegetables and let the pot continue to simmer for another 20 minutes.
• Taste the caldo de peixe, and add more seasoning if needed. Once you're satisfied with the taste, turn the heat off from under the pot and stir in the fresh cilantro leaves.
• Let the caldo de peixe rest covered for about 15-30 minutes before serving. The longer the caldo de peixe rests, the more rich and flavorful the broth will be!

MARISCADA AKA CALDO DE SIETE MARES

Steps:

• Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
• In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
• Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
• Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
• Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
• Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.

CAPE VERDEAN BEAN AND SAUSAGE STEW (JAGACIDA)

Steps:

• Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
• Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
• Add the water, salt, pepper, and bay leaves.
• Cover and bring to a boil.
• Add the beans and rice and stir to make sure that all the ingredients are well mixed.
• Cover and simmer over low heat for about 35 minutes.
• Remove the bay leaves.
• Serve hot.

CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)

Steps:

• Have the fishmonger fillet the grouper and reserve the head and bones.
• Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
• Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
• Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

Steps:

• Cut up onions in a 2 quart pan and simmer until golden brown in oil.
• Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
• Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
• Turn off stove and let stand.