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:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

Steps:

• Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
• In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
• Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
• Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
• Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
• Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.

Steps:

• Cut up onions in a 2 quart pan and simmer until golden brown in oil.
• Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
• Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
• Turn off stove and let stand.

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:

• Directions:.
• 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
• 2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.