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.
Ingredients
1kg whole small fish, cleaned
2 tomatoes, quartered
1 large onion, quartered
4 cloves garlic, crushed
1 malagueta pepper
2 tbsp palm oil
1 liter water
Juice of 1 lime
Salt
Cilantro for garnish
Instructions
1Heat palm oil in a stockpot. Saute onion and garlic for 3 min.
2Add tomatoes and malagueta pepper. Cook 5 min.
3Add whole fish and water. Bring to a boil, then reduce to a simmer.
4Cook 25 min until fish is falling apart and broth is rich.
5Strain broth, pressing solids to extract flavor. Pick out fish flesh if desired.
6Season 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.