Caldo De Peixe (Cape Verdean Fish Stew) Recipe

• 2 lbs fresh white fish (such as grouper or snapper), cut into large chunks
• 1/2 lb large shrimp, peeled and deveined
• 1/2 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large ripe tomato, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 6 cups fish stock (or water with 1 fish bouillon cube)
• Juice of 1 large lime
• 1 French baguette, sliced and toasted (for serving)

Caldo De Peixe Instructions

1. Rinse the fish fillets under cold water, pat them dry with paper towels, and cut them into large chunks, removing any remaining bones or skin.
2. Peel and devein the shrimp, then rinse them under cold water and set aside.
3. Peel the Yukon gold potatoes and sweet potato, then cut them into 1-inch cubes and place them in a bowl of cold water to prevent browning.
4. Finely chop the yellow onion, mince the garlic cloves, dice the tomato, and dice both the red and green bell peppers.
5. Chop the fresh cilantro, reserving some for garnish.
6. Heat the extra-virgin olive oil in a large heavy-bottomed pot over medium heat.
7. Add the chopped onion and sauté for 3-4 minutes until translucent.
8. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
9. Add the diced tomato, red bell pepper, and green bell pepper to the pot and sauté for 4-5 minutes until the vegetables begin to soften.
10. Stir in the smoked paprika, ground cumin, crushed red pepper flakes, sea salt, and black pepper, mixing well to coat the vegetables with the spices.
11. Add the bay leaf and half of the chopped cilantro to the pot, stirring to combine.
12. Drain the potatoes and sweet potato, then add them to the pot, stirring to mix with the aromatics and spices.
13. Pour in the fish stock (or water with fish bouillon cube), ensuring the vegetables are fully submerged, and bring the mixture to a gentle boil.
14. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are just tender when pierced with a fork.
15. Gently layer the fish chunks and shrimp on top of the simmering vegetables, pressing them slightly into the broth.
16. Cover the pot again and simmer for an additional 8-10 minutes, or until the fish is opaque and flakes easily and the shrimp are pink and cooked through.
17. Taste the broth and adjust seasoning with additional salt, black pepper, or lime juice as needed.
18. Remove the bay leaf and discard it.
19. Ladle the caldo de peixe into bowls, sprinkle with the remaining fresh cilantro, and serve hot with slices of toasted French baguette on the side.