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Caldo Verde Recipe – Portuguese Potato Kale Soup
July 8, 2024Difficulty
Easy / Beginner
Prep time
Over night
Cook Time
1 - 2 Hrs
Servings
2
Description
This is very simple recipe with piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing.
Instructions
Aubergine Preparation:
- Preheat the oven to 180°C/350°F/Gas 4.
- Burn the aubergine skins over an open flame until scalded all over.
- Place the scalded aubergines on a baking tray and bake for 35-40 minutes or until cooked.
- Remove from the oven and let them cool.
- Once cool, cut the aubergines in half and scoop out the creamy flesh, avoiding any burnt skin.
- Chop the aubergine flesh into a rough purée.
- Transfer the purée to a sieve set over a large bowl and drain in the fridge overnight.
Toasted Spice Preparation:
- Toast cumin and coriander seeds in a dry frying pan over low heat or in the preheated oven (180°C/350°F/Gas 4) for 8-10 minutes.
- Cool the toasted seeds, then grind into a powder using a spice grinder.
- Sift the powder through a fine sieve to remove larger pieces.
Cooking the Aubergine Purée:
- Heat some olive oil in a saucepan. Add 1½ tablespoons of the toasted spice powder and cook for 2-3 minutes.
- Stir in the drained aubergine purée and heat through.
- Add double cream, lemon zest, a splash of lemon juice, and season with salt and pepper. Stir well and set aside.
Monkfish Preparation:
- Dust the monkfish fillets with the remaining spice mixture.
- Heat a splash of olive oil in a non-stick frying pan over medium heat.
- Cook the fillets for 6-8 minutes, turning frequently to prevent burning the spices.
- Remove from the pan, baste with melted butter and a squeeze of lemon juice, then set aside to rest.
Dressing Preparation:
- Finely chop green olives, capers, anchovies, and red chillies.
- Mix them in a large bowl with olive oil, the remaining lemon juice, and chopped parsley.
- Season with salt and pepper.
To Serve:
- Reheat the aubergine purée if needed. Place a spoonful of the purée on each plate.
- Slice the monkfish and place on top of the purée.
- Spoon the dressing over the monkfish. Garnish with celery leaves.
Recipe Tips:
Draining the cooked aubergine overnight helps to remove the excess water they retain, leaving you with only the juicy flesh. This method is similar to the techniques used in Middle Eastern cuisine for dishes like baba ganoush.
Tags: #RoastMonkfish
#CuminAndCoriander
#SeafoodRecipe
#HealthyDinner
#MediterraneanFlavors
#OvenBakedFish
#EasyRecipes
#QuickDinner
#HomemadeCooking
#SpicedFish
Ingredients
- Large aubergines: 2
- Cumin seeds: 2 tablespoons
- Coriander seeds: 2 tablespoons
- Olive oil (for frying): as needed
- Double cream: 100ml (3½fl oz)
- Lemons (zest of 1, juice of both): 2
- Salt: to taste
- Freshly ground black pepper: to taste
- Monkfish fillets, skinned: 2 x 200g (7oz)
- Melted butter (for basting): as needed
- Green olives, pitted: 100g (3½oz)
- Capers, drained: 1 tablespoon
- Salted anchovies: 6
- Red chilli, finely chopped: 1
- Olive oil: 5 tablespoons
- Fresh flatleaf parsley, chopped: ½ bunch
- Celery leaves (to garnish): as needed
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