Recipe courtesy of Zarela Martinez
Caldo Verde de Robalo (Green Soup with Sea Bass)
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 38
- Cholesterol
- 87
- Sodium
- 1042
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.