Fish Broth (Caldo de Peixe)
A traditional Portuguese fish soup, humble and packed with flavor, using whole fish cuts to create a deep, aromatic broth.
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60 min
Medium
Portuguesa
4 servings
The story behind
As seen in the image **caldo de peixe.png**, this soup has a rustic and striking presentation, served in a traditional clay pot that helps retain heat. The broth is dark and translucent, featuring a whole fish head that provides intense flavor, garnished with a lemon slice and fresh parsley. Typically accompanied by rustic bread, it is an excellent addition to your list of international recipes.
Instructions
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1In a clay pot or large saucepan, sauté the onion and garlic in olive oil until translucent.
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2Add the water, fish head, and bay leaf; simmer for 20 minutes.
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3Add the diced potatoes and fish fillet chunks, cooking until the potatoes are tender.
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4To achieve the presentation shown in the **caldo de peixe.png** photo, serve in clay bowls leaving the fish head visible.
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5Garnish with a lemon slice and fresh chopped parsley, keeping the recipe mint-free.
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6Serve immediately alongside rustic Portuguese bread.
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