| 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 |
tb |
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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