Ingredients with Measurements:
- 1 pound of white fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 4 cups of chicken or fish stock
- 1 bunch of kale, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the chopped kale to the pot and simmer for an additional 5-10 minutes, or until the kale is wilted and tender.
4. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
5. Add the fish fillets to the pot and simmer for 5-7 minutes, or until the fish is cooked through.
6. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the suggested fish.
- Chicken stock can be used in place of fish stock.
Variations:
- Add shrimp or other seafood to the soup.
- Add chorizo or other sausage for a heartier soup.
- Use spinach or collard greens in place of kale.
Tips and tricks:
- Be sure to blend the soup until it is smooth and creamy for the best texture.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley, croutons, or grated Parmesan cheese.
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
Food safety advice:
- Be sure to cook the fish until it is fully cooked through to avoid any foodborne illness.
Food history:
- Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and sausage.
Flavor profiles:
- This soup is savory and creamy with a hint of bitterness from the kale.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Portuguese