Caldo Verde De Robalo (Green Soup With Sea Bass) Recipe

1. 1

   Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 c. of the fish stock, or possibly as needed, and puree to a smooth paste.

2. 2

   Heat the lard or possibly butter in a Dutch oven or possibly large saucepan till bubbly over medium heat.

3. 3

   Add in the pureed mix and cook, stirring constantly, for 3 min.

4. 4

   Add in the remaining stock and bring to a boil.

5. 5

   Lower the heat and simmer for 5 min.

6. 6

   Taste and add in salt if needed.

7. 7

   Add in the fish fillets and simmer about 4 to 5 min, or possibly till hard to the touch.

8. 8

   Transfer the fish filets to soup bowl and divide the stock among them.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.