Green Soup With Sea Bass (Caldo Verde De Robalo) Recipe
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Ingredients : Green Soup With Sea Bass (Caldo Verde De Robalo) Recipe
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 tbsp Butter
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 v2.0n.
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Per Serving (excluding unknown items): 532 Calories; 52g Fat (92.7%
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 140mg
Cholesterol; 705mg Sodium. Exchanges: 1 Vegetable; 9 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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