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Caldo Verde De Robalo (Green Soup with Sea Bass)

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

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

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