A light but intensely flavored fish broth made from whole fish simmered with tomatoes, onions, garlic, and malagueta pepper — a restorative soup eaten daily across the islands.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: cilantro, lime wedge
Accompaniments: crusty bread, grilled breadfruit
Instructions
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1
Heat palm oil in a stockpot. Saute onion and garlic for 3 min.
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2
Add tomatoes and malagueta pepper. Cook 5 min.
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3
Add whole fish and water. Bring to a boil, then reduce to a simmer.
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4
Cook 25 min until fish is falling apart and broth is rich.
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5
Strain broth, pressing solids to extract flavor. Pick out fish flesh if desired.
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6
Season with lime juice and salt. Serve garnished with cilantro.
Did You Know?
Sao Tomean fishermen's wives prepare caldo de peixe from the smallest catch — fish too small to sell become the most flavorful soups.
Chef's Notes
Equipment Tips
- large stockpot
- strainer
- ladle
Garnishing
cilantro, lime wedge
Accompaniments
crusty bread, grilled breadfruit
The Story Behind Caldo de Peixe
Caldo de peixe is the everyday soup of Sao Tome, born from the practical need to use every fish in the daily catch. Fishing villages along the coast have made this broth for generations, and each family guards their specific ratio of tomato to pepper. It is considered medicinal on the islands, prescribed for colds, hangovers, and general weakness.
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