West Africa · Soup

Caldo de Peixe (Cape Verdean Fisherman's Fish Broth)

Name: Caldo de Peixe (Cape Verdean Fisherman's Fish Broth)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cabo Verde
Ingredients: 800 g whole firm sea fish (grouper, sea bass, or mackerel), cut into 4 thick bone-in steaks; 250 g cassava (mandioca), peeled and cut into 3 cm chunks; 200 g white sweet potato (batata-doce), peeled and cut into 3 cm chunks; 1 large green plantain (banana-pão), peeled and sliced into 2 cm rounds; 2 medium ripe plum tomatoes, peeled and roughly chopped; 1 large yellow onion, finely sliced; 5 cloves garlic, peeled and coarsely bruised; 1 whole malagueta chili, pierced once with a knife tip; 2 whole dried bay leaves; 3 tbsp extra virgin olive oil; 1.2 l water (or light fish head stock); 1 tbsp coarse sea salt; 1 whole fresh lime, juiced; 4 tbsp fresh coriander (cilantro), coarsely chopped

A fragrant, restorative coastal fish broth simmered with root vegetables, green plantains, and fresh herbs.

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The story

Caldo de Peixe is the lifeblood of coastal Cape Verde, prepared daily by artisanal fishermen right on the rocky shoreline or in port communities like Tarrafal and Palmeira. Eaten as a fortifying morning meal after long nights on rough Atlantic waters, it showcases the day's fresh white fish catch alongside resilient drought-tolerant root vegetables. Technically, authentic preparation demands that the starch vegetables simmer first to build a thick, silky foundation before the delicate whole fish steaks are gently poached in the infused aromatic liquor at the very end.

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