History and origin
Potato, dried pepper and fish in a clean, comforting broth
Caldo de pimentón brings together only a few elements and lets each remain distinct. Potatoes cook with the fish while dried peppers and tomatoes are pounded with garlic and cumin. Olive oil binds the mixture, which is added gently without a hard boil to preserve its fragrance and give the broth its warm colour.
This sofrito-free majado sets it apart from caldo quemao, which starts with cooked onion and tomato and fried garlic and pepper. Along the coast it belongs to everyday fishermen’s cooking. In Alhama it appears with migas, where hot broth and fish contrast with flour or bread.
