Cape Verdian Caldo de Peixe - Fish Coup

Ingredients:

6 white potatoes

3 sweet potatoes

l bunch fresh parsley

l green pepper

l red pepper

3 medium onions

2 medium tomatoes

4 scallions

3 lbs. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass).

Cooking Instructions:

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

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