Caldo de peixe à portuguesa

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Portuguese-style fish broth carries the logic of coastal villages: make the most of the catch, build an aromatic broth and serve it with bread.

It is lighter than a stew, while retaining tomatoes, onions, peppers and olive oil as its flavour base.

Ingredients

• 600 g firm white fish, cut into pieces
• 1 sliced onion
• 1–2 grated tomatoes
• 1/2 bell pepper in strips
• 2 garlic cloves
• 1 bay leaf
• 80 ml olive oil
• 1 liter of water or fish broth
• Parsley or cilantro
• Salt and pepper

Method

1. Sauté onion, garlic, tomato, pepper and bay leaf in olive oil.
2. Add the broth and bring it to a gentle simmer.
3. Add the fish slices and cook over low heat.
4. Remove any large bones before serving.
5. Adjust the salt and pepper.
6. Finish with fresh herbs and serve with bread.

Tips from Empório Portugal

• Firm fish helps the pieces hold their shape in the broth.
• Cook over low heat after adding the fish.
• Stale bread absorbs the broth very well.

Possible substitutions in Brazil

• Use hake, sea bass or another firm white fish available in Brazil.
• Use parsley instead of cilantro for a milder flavour.

Pairing

A young white wine or lemonade. Content intended for people over 18 years of age. Drink in moderation.