Caldo de Peixe

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 4 cups fish stock
• 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks
• 1 bay leaf
• 1 1/2 pounds firm white fish fillets (such as cod or grouper), cut into large chunks
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
2. 2

   Add the garlic and bell pepper and cook, stirring, until fragrant and slightly softened, about 2 minutes.

   2:00 · Cook garlic and pepper
3. 3

   Stir in the diced tomatoes and tomato paste, and cook, stirring occasionally, until the tomatoes break down slightly, about 4 minutes.

   4:00 · Cook tomatoes
4. 4

   Pour in the white wine and simmer until reduced by about half, scraping up any browned bits from the bottom of the pan, about 3 minutes.

   3:00 · Reduce wine
5. 5

   Add the fish stock, potatoes, bay leaf, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, 15 to 20 minutes.

   15:00 · Simmer potatoes
6. 6

   Nestle the fish chunks into the broth, cover, and simmer gently until the fish is opaque and flakes easily, 7 to 8 minutes.

   7:00 · Cook fish
7. 7

   Remove the bay leaf and discard. Taste the broth and adjust salt and pepper as needed.

8. 8

   Stir in the chopped cilantro and ladle the soup into bowls. Serve hot with lime wedges on the side.