CALDO VERDE (PORTUGUESE GREEN SOUP)
This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!
Provided by SANDRA5
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP
This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans.
Provided by lynnski LA
Categories Chowders
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.8, Fat 0.3, SaturatedFat 0.1, Sodium 226.7, Carbohydrate 30.9, Fiber 4.5, Sugar 5.4, Protein 3.3
CALDO DE PEIXE
Caldo de Peixe is Cape Verde's most famous fish stew made from fresh salt-water fish, bananas, and root vegetables in a rich, savory broth.
Provided by Crystal
Categories Cape Verdean Dishes
Time 1h35m
Number Of Ingredients 27
Steps:
- Cut the fish into chunks (about 2-3 inches wide). Make sure not to discard of the head or tail! After the fish has been cut, soak it in a bowl of cold water, apple cider vinegar and lemon juice for 10 minutes and then rinse the fish off.
- Place the fish back in the bowl and season it with crushed garlic, salt, pepper, paprika, annatto, lemon juice, chopped cilantro, garlic powder, onion powder and olive oil. Use a rubber spatula to gently toss the fish in the seasonings or better yet, brush the seasonings on using a pastry brush on all sides. Cover the bowl with plastic wrap and let the fish rest in the refrigerator for a minimum of 2-3 hours, or overnight.
- Peel and cut the yuca and green banana into pieces, then and set them aside. Remove the fish from the refrigerator and transfer each piece of fish to a separate platter or bowl. Try to brush the garlic, onions and any excess seasoning into the bowl that you seasoned the fish in. Reserve for the next step.
- Heat 3 tablespoons of olive oil in a 16-quart pot and add the reserved onions, garlic, and seasonings from the fish to the pot. You can use a splash of water to loosen the seasonings from the bowl. Cook the onions and garlic for about 1 minute then add the tomato, hot sauce, bouillon cubes, salt and pepper. Let cook for another 2-3 minutes, use wooden spoon to break up the tomato and bouillon cubes.
- Add about 5 quarts of cold water, and bring the pot to a boil over high heat. Once the water starts to boil, reduce heat to medium/low. Then add the banana, yuca and bay leaves. Cover the pot and let it simmer for 15 minutes
- While the caldo de peixe simmers, peel and cut the potatoes, squash and and yam into pieces. Once the time is up from the previous step, add the remaining vegetables and let the pot continue to simmer for another 20 minutes.
- Taste the caldo de peixe, and add more seasoning if needed. Once you're satisfied with the taste, turn the heat off from under the pot and stir in the fresh cilantro leaves.
- Let the caldo de peixe rest covered for about 15-30 minutes before serving. The longer the caldo de peixe rests, the more rich and flavorful the broth will be!
CALDO DE PEIXE DE CABO VERDE CAPE VERDEAN FISH SOUP
There are a few solid Caldo de Peixe recipes online, but most call only for salt and pepper or are very vague regarding the spice profile used in the Islands of Cabo Verde. I am from Cabo Verde, and would like to add my own twist to this recipe that (hopefully) will give an authentic taste to this beloved traditional recipe. I hope that you enjoy this taste of my childhood.
Provided by Helena B.
Categories < 60 Mins
Time 55m
Yield 12-16 cups, 10-12 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 217.7, Fat 5.8, SaturatedFat 0.8, Sodium 532.1, Carbohydrate 38.5, Fiber 6.2, Sugar 6.2, Protein 4.9
CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY
Here's what you need: long grain rice, unsalted butter, sea salt, water, extra virgin olive oil, red bell pepper, yellow bell pepper, large yellow onion, garlic, red chili flakes, tomato paste, frozen calamari, medium shrimp, fresh mussel, frozen organic peas, lemon, fresh parsley
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
- Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
- Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
- Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
- Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
- Transfer the cooked rice to a large bowl.
- Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
- Garnish with parsley leaves (optional).
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
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