Caldo de Sama is a traditional Spanish fish soup from the Canary Islands, known for its light yet deeply flavorful broth infused with fresh vegetables, mild spices, and tender white fish. This dish is a staple in coastal Canarian cuisine, often made with sama, a local pink sea bream, but it can also be prepared with other white fish like cod or hake.
What makes this Spanish Canarian fish soup unique is its balance of simplicity and bold flavours—sweet cherry tomatoes, fresh red pepper, and a hint of heat from the Picona chili, all simmered together to create a nourishing and delicious meal. Perfect for cooler evenings or as a comforting lunch, this Canarian fish soup is best enjoyed with a slice of crusty bread to soak up every last drop.
Ingredients for the Canarian Fish Soup Recipe
To prepare this flavourful Canarian soup, you will need the following ingredients:
- 250g potatoes – peeled and cut into bite-sized pieces
- 500g white fish (such as cod, sama, or hake) – cleaned and cut into chunks
- 1 red pepper – chopped
- 1 red Picona chili pepper – finely chopped (adjust to taste for spice level)
- 5-6 cherry tomatoes – halved
- 1 onion – finely chopped
- 2 garlic cloves – minced
- Fresh parsley or cilantro – chopped, for garnish
- Salt – to taste
- Olive oil – for frying
How to Make Canarian Fish Soup
Prepare the ingredients: Peel and chop the potatoes into bite-sized pieces. Dice the onion, garlic, red pepper, and chili pepper. Halve the cherry tomatoes.
Sauté the base: In a large pot, heat a little olive oil over medium heat. Lightly sear the potatoes, onion, and garlic for a couple of minutes until the onions become translucent.
Build the broth: Add enough water to the pot to fully cover the ingredients. Bring to a boil, then reduce the heat to a simmer.
Add vegetables and seasoning: Stir in the chopped tomatoes, red pepper, and Picona chili. Season with salt and let everything cook until the potatoes become tender (about 15-20 minutes).
Cook the fish: Once the potatoes are soft, add the chunks of white fish to the pot. Let the soup simmer for another 10 minutes, until the fish is fully cooked and flakes easily.
Serve: Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley or cilantro. Serve hot with rustic bread on the side for dipping.
Notes and Tips:
- The Picona chili is traditional in Canarian cuisine, but you can substitute it with a milder chili or omit it if you prefer a less spicy soup.
- For a deeper flavour, you can use fish stock instead of water. If you have fish bones or heads, simmer them separately to create a rich homemade broth.
- A thick slice of crusty bread is the perfect companion to this dish, allowing you to soak up the delicious broth.
Spanish Canarian Fish Soup Recipe – Caldo De Sama
Ingredients
- 500 gr white fish cod, hake, etc
- 250 gr potatoes
- 1 red pepper
- 1 red Picona chili pepper or other mild chili pepper
- 5-6 cherry tomatoes
- 1 onion
- 2 garlic cloves
- parsley or cilantro to garnish
- salt to season
Instructions
- Peel the potatoes and cut them in bite size pieces.
- Adda little bit of olive oil in a pot and lightly sear the potatoes, onion and garlic.
- Cover with water and bring to boil.
- Add the chopped tomatoes, pepper, chili pepper.
- Season with salt.
- When the potatoes are soft, add the fish.
- Cook for 10 more minutes, until the fish is ready.
- Garnish with fresh parsley or cilantro.
- Serve hot, with bread.
FAQ:
Can I use other types of fish for this recipe?
Yes! While sama (pink sea bream) is traditional, you can use cod, hake, or any other firm white fish that holds its texture in the soup.
How spicy is this soup?
The Picona chili adds a mild heat, but you can adjust the spice level by using less or omitting it altogether.
Can I make this soup in advance?
Yes! The flavors develop even more after resting. Store it in an airtight container in the fridge for up to 2 days and reheat gently before serving.
What can I serve with this soup?
This dish is traditionally served with crusty bread, but you can also enjoy it with a simple green salad or a side of wrinkled Canarian potatoes (papas arrugadas).
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