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Caldo Verde De Robalo (Green Soup with Sea Bass)


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Ingredients:

  • 4 lg Hoja santa leaves
  • 2 lg Spri fresh epazote; or use 1 tablespoon dried, crumbled
  • 1 sm White onion; coarsely chopped
  • 2 Garlic cloves
  • 2 Fresh jalapeno chiles; sliced (2 to 3)
  • 4 c Fish stock
  • 2 tb Lard; preferably homemade, or use butter
  • 4 Sea bass fillets; (6-ounce)
  • Salt to taste

Directions:

Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 cup of the fish stock, or as needed, and puree to a smooth paste. Heat the lard or butter in a Dutch oven or large saucepan until bubbly over medium heat. Add the pureed mixture and cook, stirring constantly, for 3 minutes. Add the remaining stock and bring to a boil. Lower the heat and simmer for 5 minutes. Taste and add salt if needed. Add the fish fillets and simmer about 4 to 5 minutes, or until firm to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately.
 
Yield: 4 servings
 
Converted by MC_Buster.
 
NOTES : Recipe Courtesy of Zarela Martinez, owner Zarela's Restaurant, NYC
 
Recipe by: IN FOOD TODAY SHOW #IND019
 
Converted by MM_Buster v2.0l.