Caldo de Peixe
Fish broth (Caldo). A popular choice at Point dos Caldos.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Point dos Caldos
Portuguese cuisine, including Caldo de Peixe, reflects centuries of maritime exploration and trade. Influences from Africa, Asia, and the Americas, brought through the spice trade and colonization, are woven into its culinary fabric. Simple peasant stews and soups utilizing available seafood and produce formed the basis of many traditional dishes.
Caldo de Peixe is more than just a soup; it represents the Portuguese connection to the sea and is often enjoyed as a comforting and nourishing meal, especially during colder months or as a starter.
Family Tradition
Many Portuguese families have their own unique Caldo de Peixe recipe, passed down through generations, making each bowl a personal expression of culinary heritage.
Coastal Heritage
Caldo de Peixe is deeply rooted in Portugal's coastal communities, where fresh fish is readily available, and the sea plays a significant role in daily life.
Celebratory Meal
Although simple, Caldo de Peixe can be a part of larger celebratory meals, particularly around holidays like Christmas Eve where lean meals are often prepared.
Caldo de Peixe features a light, savory, and comforting flavor profile, dominated by the fresh taste of the sea and subtly enhanced by herbs and vegetables.
The primary flavor comes from the fish itself, which varies depending on availability but often includes white fish like cod (bacalhau), sea bass, or hake. Onions, garlic, and tomatoes provide a foundational savory depth, while herbs such as parsley and cilantro contribute freshness. A touch of olive oil adds richness, and sometimes a hint of chili pepper provides a gentle warmth. Lemon juice or a splash of white wine vinegar is frequently added for brightness and acidity.
Fish Freshness is Key
Use the freshest fish available for the best flavor. If possible, use a variety of white fish for a more complex broth.
Enhance the Broth
Simmer the fish bones and heads to create a richer, more flavorful fish stock. Strain before adding the fish fillets.
Don't Overcook the Fish
Add the fish towards the end of the cooking process and cook gently until just cooked through to avoid a tough texture.
Adjust the Acidity
Taste and adjust the acidity with lemon juice or white wine vinegar to balance the flavors.
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