Main CourseSoupDinner

Senegalese Caldo

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

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 5 min
Porcije: 4
Težina: Srednje
Po porciji: 350 kcal

Bez glutena

Informacije o alergenima: može sadržavati riba. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

600 gwhite fish fillet, cut into 2-inch pieces
2 komlemon, juiced
4 češanjgarlic, minced
1 žlicaginger, grated
1 komyellow onion, finely chopped
2 komcarrot, peeled and sliced
2 kompotato, peeled and cubed
1 kombell pepper, seeded and sliced
200 gcabbage, shredded
2 žlicatomato paste
4 šalicavegetable broth
0,5 komscotch bonnet pepper, whole, pierced(neobavezno)
1 kombay leaf
2 žlicaolive oil
1 žličicasalt
0,5 žličicablack pepper, freshly ground

garnish

2 žlicafresh parsley, chopped

Oprema

ladle · large pot · cutting board · knife

Postupak

Korak po korak

1
Season the fish pieces with half of the lemon juice, salt, and black pepper; set aside to marinate for at least 15 minutes.
Oko 15 min
Napomena kuhara: 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.
Oko 1 min
3
Add the onion and cook until softened, about 5 minutes.
Oko 5 min
4
Stir in the garlic and ginger and cook for another minute until fragrant.
Oko 1 min
Napomena kuhara: Be careful not to burn the garlic.
5
Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
Oko 3 min
6
Pour in the vegetable broth, add the carrots, potatoes, bell pepper, cabbage, bay leaf, and the scotch bonnet pepper (if using).
Oko 2 min
Napomena kuhara: 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.
Oko 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.
Oko 10 min
Napomena kuhara: Avoid overcooking the fish to keep it tender.
10
Stir in the remaining lemon juice and adjust seasoning with salt and pepper to taste.
Oko 1 min
11
Ladle the caldo into bowls and garnish with fresh parsley before serving.

Po porciji

Nutritivne vrijednosti

71%Ocjena

Kalorije: 349,7kcal
Bjelančevine: 32,8g
Ugljikohidrati: 38,5g
Masti: 9,3g
Vlakna: 8g
Šećeri: 10,7g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover caldo in an airtight container in the refrigerator.

Podgrijavanje

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