Caldo Verde De Robalo (green Soup With Sea Bass)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dutch | Infood01 | 1 | Servings |
INGREDIENTS
| 4 | Hoja santa leaves | |
| 2 | Spri fresh epazote, or use 1 | |
| tablespoon | ||
| dried crumbled | ||
| 1 | White onion, coarsely | |
| chopped | ||
| 2 | Garlic cloves | |
| 2 | Fresh jalapeno chiles | |
| sliced 2 to 3 | ||
| 4 | c | Fish stock |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2038
Calories From Fat: 1267
Total Fat: 142.7g
Cholesterol: 588.9mg
Sodium: 2993.7mg
Potassium: 4045.5mg
Carbohydrates: 12.6g
Fiber: 8.3g
Sugar: 1.3g
Protein: 174.4g