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Caldo de Peixe


  • Author: Crystal
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

Caldo de Peixe is Cape Verde’s most famous fish stew made from fresh salt-water fish, bananas, and root vegetables in a rich, savory broth.


Ingredients

Scale

Fish and seasonings

  • 2 pounds saltwater fish, cleaned
  • 2 tablespoons of white vinegar
  • juice from 1 lemon
  • 1 medium sized onion, sliced very thinly
  • 16 cloves of garlic, crushed or finely minced
  • 2 teaspoons of chopped cilantro
  • 1 teaspoon of paprika
  • 1 teaspoon of annatto
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 3 bay leaves
  • 1 tablespoon of kosher salt 
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of olive oil

Stew ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons of hot sauce
  • 1 large tomato, cut into wedges
  • 3 large bouillon cubes
  • 1 tbsp kosher salt 
  • 1/2 tsp black pepper
  • 5 quarts water
  • 2 green bananas
  • 11.5 pounds of yuca 
  • 11.5 pounds of potatoes (yukon-gold or russet) 
  • 11.5 pounds of white-fleshed sweet potatoes (sometimes sold as Japanese sweet potatoes)
  • 11.5 pounds acorn squash
  • bunch of fresh cilantro leaves

 

 


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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! 

Notes

  • Be careful when handling the inhame (yam)! It has slimy flesh, which can make you itch. Wash your hands right after handling it and don’t touch your neck or face until you’ve washed it off your hands.
  • Store any leftovers in the refrigerator for 1-2 days.
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Category: Cape Verdean Dishes
  • Cuisine: Cape Verdean