Home cooking attempt — Caldo Verde from scratch

I spent an afternoon making Caldo Verde from scratch following a traditional recipe. Getting fresh sardines right was the main challenge — it's not as straightforward as it looks. The bright with olive oil and garlic result was rewarding once I got it right.

pastéis de nata originated in Belém monastery in the 18th century. I served it with Vinho Verde as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Caldo Verde yourself gives you a new appreciation for what goes into it at a restaurant.