📝 About This Recipe
Transport yourself to the sun-drenched tavernas of the Algarve with this authentic Sopa de Peixe. This rustic, aromatic soup celebrates the bounty of the Atlantic, featuring a rich base of tomatoes, peppers, and white wine infused with the delicate essence of fresh white fish. It is a masterclass in Portuguese 'cozinha pobre'—simple, honest ingredients transformed into a luxurious, deeply comforting masterpiece.
🥗 Ingredients
The Fish and Stock
- 800 grams White fish fillets (Monkfish, Hake, or Cod) (cut into 2-inch chunks)
- 1.5 liters Fish stock (high quality or homemade)
- 150 ml Dry white wine (use a crisp Portuguese Vinho Verde if possible)
The Aromatic Base
- 4 tablespoons Extra virgin olive oil (Portuguese oil preferred)
- 1 large Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 medium Red bell pepper (finely diced)
- 3 large Ripe tomatoes (peeled, seeded, and chopped)
- 1 tablespoon Tomato paste
- 1 piece Bay leaf (fresh or dried)
- 1 teaspoon Sweet paprika (Pimentão doce)
Starch and Seasoning
- 2 medium Potatoes (peeled and cut into small cubes)
- 100 grams Small pasta shells or broken vermicelli (optional, for a heartier soup)
- 1/2 cup Fresh cilantro (roughly chopped)
- to taste Sea salt and black pepper
- 1/4 teaspoon Piri-piri sauce or chili flakes (optional, for heat)
👨🍳 Instructions
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1
Begin by seasoning your fish chunks with a pinch of salt and a drizzle of olive oil. Set aside to marinate while you prepare the base.
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2
In a large heavy-bottomed pot or 'caldeirada' pot, heat the 4 tablespoons of olive oil over medium heat.
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3
Add the diced onion and red bell pepper. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent.
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4
Stir in the minced garlic, bay leaf, and paprika. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
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6
Pour in the white wine. Increase the heat slightly and let it bubble for 2-3 minutes to cook off the alcohol and deglaze the pot.
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7
Add the cubed potatoes and the fish stock. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
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9
If using pasta, add it to the pot now and cook for the time indicated on the package (usually 6-8 minutes).
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10
Gently slide the fish chunks into the simmering broth. Cook for 4-6 minutes, depending on the thickness of the fish, until it is opaque and flakes easily.
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11
Taste the broth and adjust the seasoning with salt, pepper, and piri-piri if you desire a little kick.
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12
Turn off the heat and stir in the fresh cilantro. The residual heat will wilt the herbs and release their aroma without losing their bright color.
💡 Chef's Tips
For the best flavor, use a mix of fish types; monkfish provides a wonderful meaty texture while hake adds sweetness. Never let the soup boil vigorously once the fish is added, as this will toughen the delicate proteins. If the soup feels too thin, you can mash a few of the cooked potato cubes against the side of the pot to naturally thicken the broth. Always use fresh cilantro for an authentic Portuguese finish; however, if you are a cilantro-hater, fresh parsley is an acceptable substitute. If you have fish bones, simmer them in water with an onion and carrot for 20 minutes to make a quick homemade stock before starting.
🍽️ Serving Suggestions
Serve in deep earthenware bowls to retain the heat. Accompany with thick slices of crusty 'Pão de Trigo' (Portuguese wheat bread) for mopping up the broth. Pair with a chilled glass of Vinho Verde or a crisp, dry Rosé from the Douro region. A small side of black olives and a wedge of lemon to squeeze over the fish adds a bright acidity. For a gourmet touch, add a few steamed clams or mussels on top of each bowl just before serving.