Main CourseSoupDinner

Senegalese Caldo

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

En original oppskrift av Forkin

Total tid: 1 t 5 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 350 kcal

Glutenfri

Allergeninformasjon: kan inneholde fisk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

600 gwhite fish fillet, cut into 2-inch pieces
2 stk.lemon, juiced
4 feddgarlic, minced
1 ssginger, grated
1 stk.yellow onion, finely chopped
2 stk.carrot, peeled and sliced
2 stk.potato, peeled and cubed
1 stk.bell pepper, seeded and sliced
200 gcabbage, shredded
2 sstomato paste
4 koppvegetable broth
0,5 stk.scotch bonnet pepper, whole, pierced(valgfritt)
1 stk.bay leaf
2 ssolive oil
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped

Utstyr

ladle · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 349,7kcal
Protein: 32,8g
Karbohydrater: 38,5g
Fett: 9,3g
Fiber: 8g
Sukker: 10,7g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover caldo in an airtight container in the refrigerator.

Oppvarming

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