Southern Africa · Soup

Caldo de Peixe (Angolan Fisherman's Broth)

Name: Caldo de Peixe (Angolan Fisherman's Broth)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Angola
Ingredients: 700 g fresh grouper or sea bass steaks (garoupa / corvina); 100 g dried salted fish (peixe seco demolhado), soaked and flaked; 40 ml crude red palm oil (óleo de palma virgem); 200 g sweet potato, peeled and cut into 3 cm chunks; 200 g fresh cassava root (mandioca), peeled and cut into 3 cm chunks; 150 g yellow onion, thinly sliced; 2 piece medium ripe tomatoes, quartered; 3 clove garlic, roughly crushed; 1 piece whole jindungo chili (or Scotch bonnet); 15 ml freshly squeezed lime juice; 15 g fresh coriander (coentros), roughly chopped; 1200 ml water; sea salt, to taste

A restorative coastal soup brimming with firm white fish, sweet potato, cassava root, and a fragrant splash of red palm oil.

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The story

From the southern sands of Namibe to the historic shores of Luanda's Ilha do Cabo, Caldo de Peixe is the revered morning reward of Angolan coastal fishermen. Historically consumed at dawn right on the beaches as dhows return with the night's catch, this restorative broth sustains both body and spirit. A quintessential technical element is the pairing of fresh sea catch with a small piece of salted dried fish, creating an unmistakable contrast of pristine sea sweetness and curing brine.

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