Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Onions, chopped2
- Garlic cloves4
- Scotch bonnet pepper1
- Vegetable oil4 tbsp
- Stock cube1
- Salt1 1/2 tsp
- Black pepper1/2 tsp
- Tomatoes, chopped5
- Tomato paste3 tbsp
- Bay leaves2
- Water500 ml
- Firm fish (snapper, grouper or capitaine), in steaks1.2 kg
- Lime1
- Potatoes400 g
Method
- SeasonSeason the fish with lime, garlic and salt.
- BaseFry the onion, garlic and chilli in the oil until soft and golden; crumble in the stock cube.
- SauceAdd tomatoes, paste and bay; simmer 25 minutes into a thick sauce.
- AddLay in the fish; simmer 15 minutes.
- ServeServe with white rice (arroz branco).
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 44.2 g |
| Carbohydrates | 26.2 g |
| Fat | 3.9 g |
| Fibre | 5.3 g |
| Sugar | 6.7 g |
| Sodium | 851 mg |
| Saturated fat | 0.7 g |
| Serving size | about 520 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Fish. Use halal-certified meat and poultry.
Quick answers
How long does Caldo de Peixe take to make?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Caldo de Peixe?
About 310 kcal per serving, with 44 g of protein. The recipe makes 6 servings of about 520 g each.
Which allergens does Caldo de Peixe contain?
Based on its ingredients it contains Fish. Always check the labels of packaged ingredients.
Where is Caldo de Peixe from?
Caldo de Peixe is a main course from Guinea-Bissau. Bissau fish stew with tomato, onion and lime.
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