Main CourseSoupDinner

Senegalese Caldo

Name: Senegalese Caldo
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 porcí
Cuisine: senegalese, west_african
Ingredients: 600 g white fish fillet cut into 2-inch pieces; 2 ks lemon juiced; 4 stroužek garlic minced; 1 lžíce ginger grated; 1 ks yellow onion finely chopped; 2 ks carrot peeled and sliced; 2 ks potato peeled and cubed; 1 ks bell pepper seeded and sliced; 200 g cabbage shredded; 2 lžíce tomato paste; 4 hrnek vegetable broth; 0,5 ks scotch bonnet pepper whole, pierced (volitelné); 1 ks bay leaf; 2 lžíce fresh parsley chopped; 2 lžíce olive oil; 1 lžička salt; 0,5 lžička black pepper freshly ground

This vibrant Senegalese caldo features tender fish and a medley of vegetables simmered in a tangy lemon-infused broth. It's a light yet satisfying soup, perfect for a comforting meal.

Originální recept od Forkin

Celkový čas: 1 h 5 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 350 kcal

Bez lepku

Informace o alergenech: může obsahovat ryby. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

600 gwhite fish fillet, cut into 2-inch pieces
2 kslemon, juiced
4 stroužekgarlic, minced
1 lžíceginger, grated
1 ksyellow onion, finely chopped
2 kscarrot, peeled and sliced
2 kspotato, peeled and cubed
1 ksbell pepper, seeded and sliced
200 gcabbage, shredded
2 lžícetomato paste
4 hrnekvegetable broth
0,5 ksscotch bonnet pepper, whole, pierced(volitelné)
1 ksbay leaf
2 lžíceolive oil
1 lžičkasalt
0,5 lžičkablack pepper, freshly ground

garnish

2 lžícefresh parsley, chopped

Vybavení

ladle · large pot · cutting board · knife

Postup

Krok za krokem

1
Season the fish pieces with half of the lemon juice, salt, and black pepper; set aside to marinate for at least 15 minutes.
Přibližně 15 min
Poznámka kuchaře: Marinating the fish briefly adds flavor and helps firm it slightly.
2
Heat the olive oil in a large pot or Dutch oven over medium heat.
Přibližně 1 min
3
Add the onion and cook until softened, about 5 minutes.
Přibližně 5 min
4
Stir in the garlic and ginger and cook for another minute until fragrant.
Přibližně 1 min
Poznámka kuchaře: Be careful not to burn the garlic.
5
Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
Přibližně 3 min
6
Pour in the vegetable broth, add the carrots, potatoes, bell pepper, cabbage, bay leaf, and the scotch bonnet pepper (if using).
Přibližně 2 min
Poznámka kuchaře: If you prefer less heat, remove the scotch bonnet pepper before serving.
7
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
Přibližně 20 min
8
Gently add the marinated fish pieces to the pot.
9
Continue to simmer, uncovered, for another 8-10 minutes, or until the fish is cooked through and flakes easily.
Přibližně 10 min
Poznámka kuchaře: Avoid overcooking the fish to keep it tender.
10
Stir in the remaining lemon juice and adjust seasoning with salt and pepper to taste.
Přibližně 1 min
11
Ladle the caldo into bowls and garnish with fresh parsley before serving.

Na porci

Výživové hodnoty

71%Skóre

Kalorie: 349,7kcal
Bílkoviny: 32,8g
Sacharidy: 38,5g
Tuky: 9,3g
Vláknina: 8g
Cukry: 10,7g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store leftover caldo in an airtight container in the refrigerator.

Ohřívání

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if needed.