Zesty Portuguese Caldo de Peixe with Garlic Broth and Lemon
This traditional Portuguese fish soup combines a rich garlic broth with zesty lemon for a refreshing and hearty meal experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine ingredients
In a bowl, combine fish chunks, lemon juice, zest, salt, and pepper.
- 2
Mix well
Mix well to coat the fish evenly.
- 3
Refrigerate
Let marinate in the refrigerator for 20 minutes.
Preparing the Garlic Broth
- 1
Heat olive oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté garlic and onion
Add minced garlic and diced onion, sauté until soft and fragrant.
Tip: Do not overcook the garlic as it can turn bitter quickly.
- 3
Cook tomato paste
Stir in tomato paste, cook for an additional 2 minutes.
Tip: Keep stirring the tomato paste to prevent it from sticking to the pot bottom.
How to Make Zesty Portuguese Caldo de Peixe with Garlic Broth and Lemon
Total time: 2 h · Yields 6 servings
- 1
Garlic Broth Preparation
Add fish stock and water to the pot, bring to a simmer, and season with salt and pepper.
- 2
Vegetable Addition
Add potatoes, tomatoes, and bell pepper to the broth, simmer until tender.
- 3
Fish Integration
Gently add marinated fish chunks to the soup; simmer just until the fish is cooked through.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this soup ahead?
Yes, you can prepare the garlic broth and vegetables in advance, but add the fish right before serving to prevent it from overcooking.
Can I substitute the type of fish?
Absolutely. Use your favorite firm white fish suitable for soups, such as tilapia or snapper.
Can I make this dish spicy?
For added heat, incorporate some chopped chili peppers or a splash of Piri Piri sauce.
Is this soup gluten-free?
This soup is naturally gluten-free, just be sure the fish stock is as well.
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