Everyday Meals

Caldo De Peixe De Cabo Verde Cape Verdean Fish Soup

READY IN: 55minsYIELD: 12-16 cups

INGREDIENTS

  • Ingredients
  • 3lbsfish
  • 6potatoes, peeled and cubed
  • 3sweet potatoes, peeled and cubed
  • 1bunchfresh parsley
  • 1bunchfresh cilantro
  • 1green bell pepper
  • 1red bell pepper
  • 2cups pre-cooked garbanzo beans (optional)
  • 1cupyucca root (optional)
  • 3mediumonions
  • 6garlic cloves
  • 2mediumtomatoes
  • 2tablespoonstomato paste
  • 4 -6spring onions
  • 2 -3teaspoonssalt
  • 1teaspoonpepper
  • 1teaspoondried basil
  • 1teaspoondried parsley
  • 1teaspoondried cilantro
  • 1teaspoongarlic powder
  • 12 teaspooncurry powder
  • 12 teaspoonpaprika
  • 14 teaspoonchili pepper flakes
  • 14 cupolive oil
  • NUTRITION INFO

    Serving Size: 1 (290) g

    Servings Per Recipe:10

    Calories: 217.7

    Calories from Fat 52 g 24 %

    Total Fat 5.8 g 9 %

    Saturated Fat 0.8 g 4 %

    Cholesterol 0 mg 0 %

    Sodium 532.1 mg 22 %

    Total Carbohydrate38.5 g 12 %

    Dietary Fiber 6.2 g 24 %

    Sugars 6.2 g 24 %

    Protein 4.9 g 9 %

    DIRECTIONS

  • 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.
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