Cape Verdeans still prepare this old-fashioned cuisine (Caldo de peixe) from the Islands. Depending on what you want to achieve, you can add more ingredients if desired, or the dish can be served with table condiments.
The 1995 Festival of American Folklife Cookbook published by the Smithsonian Institution served as the inspiration for this dish. American Cape Verdeans involved in the preservation of their cultural heritage contributed recipes for the cookbook.
In Cape Verde, particularly during the colder months, fish soup is a popular dish. This specific dish includes a variety of fish, cut into fillets, to give it a flavorful complexity.
Caldo de peixe (Fish Soup)
- 6 white potatoes chopped
- 3 sweet potatoes chopped
- 1 bunch fresh parsley chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 medium onions chopped
- 2 medium tomatoes chopped
- 4 scallions chopped
- 3 lbs saltwater fish such as tautog, cod, bluefish or sea bass
- 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.