Caldo de peixe, Cape Verdean fish soup

Preparation

1. 1

   Cut the fish into large pieces, rinse and set aside.

2. 2

   Heat a splash of oil in a pot, sauté the sliced onion and garlic for 3 minutes.

3. 3

   Add the corn and the diced sweet potato, mix 2 minutes.

4. 4

   Pour in 1 L of water, bring to a boil then cook 15 minutes until the sweet potato starts to soften.

5. 5

   Add the shredded kale and cook another 8 minutes.

6. 6

   Gently lower the fish pieces into the simmering broth and poach 8-10 minutes without stirring hard.

7. 7

   Squeeze the lemon just before serving, adjust the salt and serve piping hot.