Soups
Sopa de Peixe (Cape Verdean Fish Soup)
Ingredients
- - White fish (grouper or similar), cut into chunks — 500 g (1.1 lb)
- - Onion, chopped — 1 medium (1 medium)
- - Garlic, minced — 2 cloves (2 cloves)
- - Tomatoes, chopped — 2 large (2 large)
- - Cassava, peeled and cubed — 200 g (1.3 cups)
- - Sweet potato, peeled and cubed — 150 g (1 small)
- - Fish stock or water — 1.2 litres (5 cups)
- - Olive oil — 2 tbsp (2 tbsp)
- - Bay leaf — 1 (1)
- - Fresh coriander, chopped — 1 tbsp (1 tbsp)
- - Salt and black pepper — to taste (to taste)
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until soft.
- Add the tomatoes and cook down for 6–8 minutes until they break into a thick sauce.
- Pour in the stock, add the bay leaf, cassava and sweet potato, and bring to a boil.
- Simmer for 20 minutes until the vegetables are just tender.
- Add the fish chunks and simmer gently for a further 6–8 minutes until just cooked through.
- Season to taste, scatter with coriander, and serve hot with crusty bread.
Introduction: Built from whatever the day's catch provides, sopa de peixe is a hearty, tomato-based fish soup thickened with root vegetables — a dish that reflects both the ocean's generosity and the islands' reliance on cassava and sweet potato.
Cultural Background: Built from whatever the day's catch provides, sopa de peixe is a hearty, tomato-based fish soup thickened with root vegetables — a dish that reflects both the ocean's generosity and the islands' reliance on cassava and sweet potato.
Tips: Add the fish last and simmer gently — boiling it hard will make it break apart and turn tough. Cassava should be cooked until tender but not falling apart; check with a knife tip at 15 minutes.
Variations: Add a handful of clams or mussels in the last 5 minutes. Stir in a splash of coconut milk for a richer broth. No authentic vegetarian version exists for this fish-defined dish.
Storage: Refrigerate up to 2 days; the fish continues to soften on standing so is best eaten within a day.
Reheating: Reheat gently over low heat, being careful not to boil, to avoid overcooking the fish.
Nutrition: Approx. 290 kcal, 26 g protein, 26 g carbohydrate, 9 g fat per serving.
FAQs:
Q: What fish works best?
A: Any firm white fish such as grouper, snapper or tuna works well; avoid delicate fillets that fall apart easily.
Q: Can I make this ahead?
A: The vegetable base can be made a day ahead; add the fish only when reheating to serve. SEO Keywords sopa de peixe, cape verdean fish soup, crioulo soup recipe Image Prompt A rustic bowl of orange-red fish soup with visible chunks of cassava, sweet potato and white fish, coriander scattered on top.