| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dutch | Infood01 | 1 | servings |
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 |
INSTRUCTIONS
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.
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