Caldo De Peixe De Cabo Verde Cape Verdean Fish Soup Recipes

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.

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.

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.

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.

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.