Main CourseSoupDinner

Senegalese Caldo

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

O rețetă originală de Forkin

Durată totală: 1 oră 5 min.
Porții: 4
Dificultate: Medie
Per porție: 350 kcal

Fără gluten

Informații despre alergeni: poate conține pește. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

600 gwhite fish fillet, cut into 2-inch pieces
2 buc.lemon, juiced
4 cățelgarlic, minced
1 lingurăginger, grated
1 buc.yellow onion, finely chopped
2 buc.carrot, peeled and sliced
2 buc.potato, peeled and cubed
1 buc.bell pepper, seeded and sliced
200 gcabbage, shredded
2 lingurătomato paste
4 canăvegetable broth
0,5 buc.scotch bonnet pepper, whole, pierced(opțional)
1 buc.bay leaf
2 lingurăolive oil
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

garnish

2 lingurăfresh parsley, chopped

Ustensile

ladle · large pot · cutting board · knife

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

71%Scor

Calorii: 349,7kcal
Proteine: 32,8g
Carbohidrați: 38,5g
Grăsimi: 9,3g
Fibre: 8g
Zahăr: 10,7g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover caldo in an airtight container in the refrigerator.

Reîncălzire

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