Recipes: Caldo de Peixe


  • Broth
    • 1.8 Kg / 4 lbs. Different types of white Fish
    • 3 Tomatoes
    • 4 Garlic Cloves
    • 1 Onion
    • 1 Parsley Bunch
    • 1 tbs olive oil
    • 1 loaf slice of Home Made Bread per person
    • To taste Salt
  • Sauce
    • 1 Parsley Bunch
    • 3 Garlic Clove
    • 70 ml / 2.5 oz. Wine Vinegar
    • 100 ml / 3.5 oz. Red Wine
    • Salt to taste
    • 35 ml / 1.2 oz. Water


Prepare the fish, cutting into thick pieces. Peal and core the tomatoes and cut into quarters. Cut the onions in segments and slice the garlic. To prepare the broth, simmer the onion and garlic in olive oil. Add the tomatoes and salt. Add the fish and cover the pan with water. When cooked, add fresh parsley. For the sauce crush garlic with chopped parsley. Pour into a bowl and add vinegar, wine and the broth. Cut slices of bread and plate the fish on top. Add the broth and the sauce on top of the fish.


The proximity of the sea is reason enough for the fresh fish dishes be part of the Azores. One of the most famous is the “Caldo de Peixe” from Pico Island.