Name: Caldo Verde de Robalo (Green Soup with Sea Bass)
Yield: 4 servings
Ingredients: 4 large hoja santa leaves; 2 large sprigs fresh epazote, or use 1 tablespoon dried, crumbled; 1 small white onion, coarsely chopped; 2 garlic cloves; 2 or 3 fresh jalapeno chiles, sliced; 4 cups fish stock; 2 tablespoons lard, preferably homemade, or use butter; Four 6-ounce sea bass fillets; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Zarela Martinez, owner, Zarela's Restaurant, New York, NY

Caldo Verde de Robalo (Green Soup with Sea Bass)

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