Caldo de Peixe

What it really is

Caldo de peixe is a Cabo Verdean fish broth simmered with vegetables and root crops. The catch and island influence the ingredients, so the fish species and additions should be specified.

Fish is cooked in a seasoned broth with vegetables. Potato, cassava, onion and tomato are familiar additions, but the exact combination depends on availability and household practice. The soup may include one fish or a mixture; shellfish can also appear in some kitchens and must be named separately. This entry describes the broth style, not a single standard recipe or a particular island's version.

The root crops make the bowl more filling and absorb some of the fish broth. Some servings are closer to a clear soup, while others include a generous amount of vegetables and fish. Rice or maize-based sides may accompany it, but they are not necessarily cooked in the same pot. A menu should say whether the fish is served in pieces with bones, as fillet, or removed from the broth.

How it's served

Serve hot as a bowl meal, distributing fish and vegetables in each portion. Offer rice or another side separately and identify it. Explain if the serving contains bones or shellfish.

For a broth served with bone-in fish, the menu and staff should make that clear before service. Fillet portions offer a different eating experience and should not be implied by the generic name.

How to write it on the menu

Describe it as Cabo Verdean fish broth and name the species and root crops used. Confirm stock, seasoning and any shellfish with the kitchen. Fish and shellfish declarations depend on the actual batch; nutrition varies by fish and vegetable ratio.