| 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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