Caldo Verde with Fish and Cilantro Pesto - Fall/Winter

Caldo Verde with Fish and Cilantro Pesto

Caldo Verde with Fish and Cilantro Pesto

This savory chunky soup has pieces of perfectly cooked fish, bits of kale and some pasta for a one-dish dinner. A bit of cilantro pesto drizzled over makes is more luscious. This one-dish meal cooks in about 15 minutes and it takes no time to prep. It's perfect for those cold winter nights. The recipe was adapted from The Food of Portugal by Jean Anderson.

Serves 2 - 3

1/2 onion, finely chopped
3/4 (12 ounces) pound white fish* fillets non-oily, cut into bite sized pieces
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 pound orecchiette, or other small shaped pasta like fusilli
1/4-1/2 pound kale stemmed and sliced 1/2 thick
4 cups water
Sea salt
Black pepper freshly ground
Cilantro pesto, optional (see recipe below)

1. Make the Cilantro pesto.

2. Pour olive oil in a heavy-bottomed soup pot over medium heat. Add onion, season with salt and pepper and cook, stirring, until softened and translucent. Add the garlic, cook for about 2 minutes. Carefully add the water to the pot and bring to a boil. Toss in the pasta and cook the pasta for 8 minutes.

3. Add the fish and kale, bring everything back to a boil and simmer for 2 minutes. Check the seasoning and adjust with salt and pepper.

To serve drizzle with cilantro pesto.

*Rock Fish, Sea Bass, Ling Cod,True Cod, Haddock, Snapper, Catfish, Cod, or Grouper

Cilantro Pesto

1 cup packed fresh cilantro leaves
1/4 cup walnuts, chopped fine
3 garlic cloves, minced
2 teaspoons freshly squeezed lemon juice
¼ cup grated parmesan cheese
¼ cup olive oil
½ teaspoon salt

Place all the ingredients in a food processor or blender and process until smooth. Taste and correct the seasonings.

©Julie Logue-Riordan 2019

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Copyright © Julie Logue Riordan, Cooking with Julie