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Fish, Africa and overseas

Cape Verdean caldo de peixe with rice

Caldo de peixe is a hearty Cape Verdean fish soup with potatoes, sweet potato and plantain, served with rice. It serves 4, takes 55 minutes, stays easy to make, and costs €3.40 per serving. The trick is adding the vegetables in order of hardness so nothing turns mushy.

Tonight we're sailing to Cape Verde with caldo de peixe, a hearty fish soup with potatoes, sweet potato and plantain, served with rice.

Cape Verdean caldo de peixe with rice
Total time
55 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Caldo de peixe is a tomato colored fish broth scented with bay leaf, where potatoes slowly soften alongside sweet potato and plantain, which adds a little sweetness. The whitefish poaches gently in the broth, staying tender instead of flaking apart. Served over rice that soaks up the broth, it becomes a complete, warm, comforting meal.

This recipe fits a weeknight in fall or winter, when you want a one pot meal that feeds the whole family without taking over your evening. Kids love the broth soaked rice and the sweetness of the plantain, while adults appreciate the generous fish and vegetables. You can also serve it on a Sunday evening, in big shallow bowls, as a change from your usual dinners.

The ingredients

4 people

Fish counter

  • Hake fillets 600 g

Fruits and vegetables

  • Potatoes 400 g
  • Sweet potato 300 g
  • Plantain 2
  • Tomatoes 3
  • Onion 2
  • Garlic 3 cloves

Pantry

  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Sauté the sliced onions and garlic in olive oil, then add the diced tomatoes and bay leaves. 10 min

    Let the tomatoes almost stew down, it rounds out the broth.

  2. Pour in 1.5 liters of water, add the potatoes in large chunks, season with salt and pepper, and let it cook. 10 min

    Cut all the vegetables roughly the same size so they cook evenly together.

  3. Add the sweet potato and plantain in chunks, and keep cooking. 15 min

    Peel the plantain by scoring the skin lengthwise, it opens up without a fight.

  4. Place the fish pieces in the broth and let them cook gently without stirring. 8 min

    The fish should cook at a bare simmer, never at a rolling boil.

  5. Cook the rice separately in salted water, then serve it with the caldo in large shallow bowls. 11 min

    Serve the rice in the bowl and ladle the caldo over it, the rice soaks up the broth.

Our tips to get it right

  • Pick very fresh fish, or fish that's been fully thawed, since fish still icy at the core releases too much water into the broth.
  • Taste the broth right before adding the fish, it's the best moment for a final seasoning check.
  • Don't cover the pot once the fish goes in, trapped steam would make the broth boil too hard and break the fish apart.

The variations

  • Swap the hake for cod or monkfish, two firm whitefish that hold up well in the broth.
  • For a vegetarian version, skip the fish and add cooked chickpeas, the vegetable broth stays just as flavorful.
  • For a quicker version for kids, cut the vegetables smaller, they cook faster and dinner is ready in about 35 minutes.

What to serve it with

  • A squeeze of lime at the table
  • Bread for dipping in the broth
  • A simple green salad on the side

Storage

Caldo de peixe keeps for 2 days in the fridge in a sealed container, ideally with rice and broth stored separately. It doesn't freeze well, since the fish and potatoes change texture. Reheat it gently over low heat, without boiling, so the fish doesn't toughen.

Questions about this dish

Can you use a different fish instead of hake?

Yes, any firm whitefish works, like cod, monkfish or haddock. Avoid delicate fish that would flake apart in the broth.

Do you peel plantain like a regular banana?

No, its skin is thicker and doesn't come off as easily. Score the skin lengthwise with a knife, and it opens up without a fight.

Can you make the broth ahead of time?

Yes, you can prepare the base with onions, garlic, tomatoes and vegetables up to two hours ahead. Add the fish only right before serving so it stays tender.

Does the rice go into the soup or stay separate?

Traditionally, rice is served in the bowl first, then the caldo is ladled over it. This way the rice soaks up the broth without turning mushy in the pot.

How long does it take to make a caldo de peixe with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a caldo de peixe with rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a caldo de peixe with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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