World Cup Recipe Series: Week 5
It’s safe to say that World Cup energy has hit an all-time high. From Boston to New York, from Mexico to Kansas City, cultures are mixing, friendships are forming, and football (soccer) fans are taking the world by storm. If you haven’t already, it’s time to harness that energy for your summer menu!
Week 5’s Fishy Feature highlights an all-new addition to Southstream’s lineup: a white fish we can’t wait to share with you. From the deep, cold, rocky waters of the North Atlantic… drum roll, please… welcome Ling!
Similar to other whitefish favorites, Ling holds up well to a variety of cooking methods, including salting, baking, frying, and more. Its long, slender body sets it apart visually from its cod cousins, but in terms of flavor and texture, it delivers a familiar experience: mild, clean-tasting, and firm-fleshed, with large, satisfying flakes.
Often referred to as the “underdog” of the whitefish family, Ling is harvested from many of the same waters as Cod and Haddock. It offers a slightly more delicate, lean profile, but don’t mistake that for weakness. Ling performs exceptionally well under pressure (and heat), maintaining its structure without breaking apart easily—much like the team sharing this week’s spotlight: the Cape Verde Blue Sharks.
The Blue Sharks represent one of Africa’s most compelling underdog stories. Competing under the Confederation of African Football (CAF), this small island nation of just over 500,000 people has consistently punched above its weight on the continental stage, qualifying for multiple Africa Cup of Nations tournaments since its breakthrough appearance in 2013.
While you tune in to this weekend’s matches, try this flavorful and refreshing Cape Verdean dish and discover how Ling can elevate your summer menu.
Ling Caldeirada
Ingredients (serves 4)
- 1½ lbs (680 g) ling fillets, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1 red bell pepper, sliced
- 1 lb potatoes, sliced into rounds
- 1 bay leaf
- 1 tsp paprika
- ½ cup dry white wine (optional)
- 1 cup fish stock or water
- Salt and black pepper
- Fresh parsley or cilantro
Method
- Heat olive oil in a large pot and sauté the onion until soft, about 5 minutes.
- Add garlic, tomatoes, bell pepper, bay leaf, and paprika. Cook for another 5 minutes.
- Layer half the potatoes over the vegetables, then half the ling. Season lightly.
- Repeat with the remaining potatoes and fish.
- Pour in the wine and stock.
- Bring to a gentle simmer, cover, and cook for 25–30 minutes, until the potatoes are tender and the fish is cooked through.
- Taste and season with salt and pepper.
- Garnish with parsley or cilantro before serving.
A More Cape Verdean Touch
Many Cape Verdean cooks would add:
- A little hot pepper or piri-piri
- Fresh cilantro
- A squeeze of lemon at the table
Serve with crusty bread or white rice to soak up the broth.
For the exclusive 411 on Ling, don’t forget to get in touch with us!
Visit the Contact page on our website to connect with a member of the Southstream team. Don’t forget to snap a photo and tag us on social media @southstreamseafoods.
Ready to work with a team that gets it? Let’s talk.
