How to make Sopa de Peixe do Algarve

Why cooks start here

Sopa de Peixe do Algarve is cooked the way the Algarve coast cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Sopa de Peixe do Algarve hails from the sun-drenched coastlines of southern Portugal, where the Atlantic's bounty meets the table with simplicity and pride. This dish is a staple in the Algarve region, often enjoyed as a comforting meal after a morning's work or a leisurely afternoon by the sea. The recipe reflects the ethos of local home cooking—plentiful olive oil, a pinch of salt measured by instinct, and no elaborate presentation. Expect a rich medley of flavors, where the sweetness of ripe tomatoes and the earthy warmth of sweet paprika embrace the fresh taste of rockfish and shrimp. The soup's aroma is further elevated by a splash of dry white wine and a generous handful of fresh coriander, creating a vibrant and hearty bowl. Serve it steaming hot, with crusty bread to soak up every last drop of this coastal delight.