Caldo de Peixe II
(Cape Verdean Fish Stew II) Recipe

Origin: Cape Verde Period: Traditional

Ingredients

1 large fish (typically moray or grouper) but any large saltwater fish will do
1 onion, sliced
2 tomatoes, blanched and peeled
2 garlic cloves, crushed
1 bayleaf
4 sage leaves, shredded
paprika, to taste
flour
1/2 kg cassava (or eddoes if not available)
1 kg potatoes
1 kg sweet potatoes
1/2 kg yam
1/2 kg plantains (or green bananas)
1/2 kg pumpkin
oil

Caldo de Peixe II
(Cape Verdean Fish Stew II) Preparation:

Method:

Clean, gut and scale the fish then cut into steaks then mix together the garlic , oil, salt and bayleaf and use this to marinate the fish. Meanwhile add a little oil to a large pot and use this to fry the fish and its marinade, the onion, tomatoes and sage. Allow the onions to brown then add the cassava, potatoes, sweet potatoes, yam, plantains and pumpkin (peel and cut to about 4cm cubes). Add about 1l water and bring to a boil. Reduce to a simmer and cook until the cassava is soft (add more water as needed). If the stock is too liquid mix a little flour or cornflour with water and stir this into the pot.

Serve with rice or polenta,

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