Cape Verdean Fish Stew - Easy One-Pot Recipe

Craving a dinner that’s both comforting and bursting with vibrant flavors? Look no further than this incredible Cape Verdean Caldo de Peixe! This cozy fish stew recipe is a true delight from the Atlantic, doubling as an easy, one cook pot fish-curry-style dinner that’s perfect for any night of the week. Imagine a brothy, bright, and deeply satisfying soup loaded with tender white fish and sweet potatoes – that’s exactly what you’re getting here.
If you’re looking for easy to make healthy dishes or cooking for beginners recipes, you've found your match. This fish stew recipe is designed to be straightforward, using common U.S. grocery ingredients so you won't need to hunt for anything exotic. It's naturally dairy-free and gluten-free, making it a fantastic option for many dietary needs, and it's even easy to scale down to one or two servings without wasting ingredients, making it ideal for eating for one recipes. We’ve taken the traditional roots of Cape Verdean caldo de peixe and woven in a gentle, curry-style spice profile that fish curry lovers will adore, all while keeping the broth light, healthy, and veggie-forward. Get ready to dive into a bowl of pure deliciousness!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large ripe tomato, chopped (or 1 (14.5 ounce) can diced tomatoes, undrained)
• 1 medium red bell pepper, cored and chopped
• 1 teaspoon sweet paprika
• ½ teaspoon mild curry powder (optional, for a warmer, curry-style flavor)
• ¼ teaspoon red chili flakes (optional, for a touch of heat)
• 2 bay leaves
• 4 cups low-sodium fish or seafood broth (or 4 cups water + 1 fish bouillon cube)
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 medium white potato, peeled and cut into 1-inch chunks (optional, for extra heartiness)
• 1 ½ pounds firm white fish fillets (such as cod, haddock, snapper, or halibut), skinless or skin-on, cut into 2-inch chunks
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ¼ cup fresh cilantro or parsley, chopped, for garnish
• Lemon or lime wedges, for serving

Directions

1. Prep and Season the FishPat your firm white fish pieces thoroughly dry with paper towels, then cut them into roughly 2-inch chunks. In a medium bowl, gently toss the fish with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, and the optional ¼ teaspoon curry powder, along with a drizzle of olive oil. Let the fish rest briefly (about 5-10 minutes) while you chop your vegetables. While traditional recipes often marinate fish for longer, this quick seasoning is perfect for a weeknight meal and still infuses great flavor.
2. Build the Flavor BaseHeat the remaining olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Next, add the chopped tomato and bell pepper, cooking until they soften and become glossy, about 5-7 minutes. Stir in the remaining ½ teaspoon paprika, ¼ teaspoon curry powder (if using), and chili flakes (if using). Cook for 1 minute, stirring constantly, to "bloom" the spices in the oil – this helps to release their full aroma and flavor.
3. Add Broth and Root VegetablesPour in the fish or seafood broth (or water with a bouillon cube) and add the bay leaves. Bring the liquid to a gentle simmer. Add the sweet potatoes and optional white potatoes. Continue to simmer, uncovered, for about 10-12 minutes, or until the potatoes are just shy of tender. You want them to be soft at the edges but still have a slight firmness in the center, as they'll finish cooking with the fish.
4. Gently Poach the FishCarefully slide the seasoned fish pieces into the simmering broth, arranging them in a single layer if possible. Lower the heat to a very gentle simmer and cook just until the fish flakes easily with a fork but still looks moist and opaque, typically 5-8 minutes depending on the thickness of your fish. Avoid overcooking, as this can make the fish dry and crumbly.
5. Rest, Taste, and FinishRemove the pot from the heat. Stir in the chopped fresh cilantro or parsley. Let the stew rest off the heat for 10-15 minutes. This resting period allows the flavors to deepen and meld beautifully, and the broth to settle, much like in some traditional stews. Before serving, taste and adjust the seasoning with more salt and pepper if needed. A squeeze of fresh lemon or lime juice at the end brightens all the flavors.