| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
La, Times |
4 |
Servings |
INGREDIENTS
|
|
Juice of 2 limes |
| 2 |
|
Garlic cloves, minced |
|
|
Salt |
| 4 |
|
Sea bass fillets, 6 oz ea |
| 1 |
qt |
Fish stock |
| 8 |
|
Tomatillos, peeled |
|
|
quartered |
| 2 |
|
Fresh jalapenos, chopped |
| 10 |
|
Cilantro sprigs |
| 3 |
|
Sprigs Fresh epazote sprigs |
|
|
or 1/2 tbspn dried epazote |
| 6 |
|
Fresh hoja santa leaves |
| 2 |
T |
Butter |
INSTRUCTIONS
Combine lime juice, garlic and salt to taste in large bowl. Place fish
in juice, turn to coat well and let sit 10 minutes. Remove, pat dry
and set aside. Put 1 cup fish stock in blender with tomatillos,
jalapenos, cilantro, epazote and 5 hoja santa leaves. Process until
smooth and set aside. Heat butter over medium heat in Dutch oven or
large saucepan until foamy. Add pureed sauce and cook 3 minutes,
stirring occasionally. Add remaining 3 cups stock and bring to boil
over high heat, then lower heat and simmer 5 minutes. Add fish fillets
and cook until just firm to the touch, 4 minutes. Puree remaining 1
hoja santa leaf with some stock or water in blender or food processor,
add to pot and bring back to boil. Transfer fish fillets to large soup
bowls and add 1 cup stock to each. Yields 4 servings. Each serving:
232 calories; 1,301 mg sodium; 124 mg cholesterol; 11 grams fat; 6
grams carbohydrates; 27 grams protein; 0.23 gram fiber Recipe Source:
Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas
- dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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