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Sopa de Legumes com Peixe
A hearty and nourishing vegetable soup featuring chunks of fresh fish, common in Cape Verdean households. It's a comforting and flavorful dish that highlights the islands' fresh produce and seafood.
🧂 Ingrédients
- 600 g White fish fillets(such as sea bass or snapper, cut into chunks)
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 3 medium Potatoes(peeled and diced)
- 2 medium Zucchini(diced)
- 400 g Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1.5 liters Vegetable broth
- 3 tbsp Olive oil
- 1 large Bay leaf
- 1/4 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute until fragrant.
- 3
Stir in the diced carrots, potatoes, zucchini, and chopped tomatoes. Cook for another 5 minutes, stirring occasionally.
- 4
Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- 5
Gently add the fish chunks to the simmering soup. Cook for another 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 6
Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf.
💡 Conseils de pro: Taste and adjust seasoning carefully, as broth can be salty. - 7
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
💡 Conseils de pro
- ✓Use a firm white fish that holds its shape well during cooking.
- ✓Feel free to add other vegetables like green beans, cabbage, or sweet potatoes.
- ✓For a richer flavor, you can add a splash of white wine or a squeeze of lemon juice at the end.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a small amount of rice or small pasta shapes to make the soup more substantial.
- Include a pinch of chili flakes for a touch of heat.