Green Soup with Sea Bass (Caldo verde de robalo)
Ingredients
- Juice of 2 limes
- 2 cloves garlic minced
- Salt
- 4 6-ounce sea bass fillets
- 1 quart fish stock
- 8 tomatillos peeled and quartered
- 2 fresh jalapeños coarsely chopped
- 10 sprigs cilantro
- 3 large sprigs fresh epazote or ½ tablespoon dried
- 6 fresh hoja santa leaves
- 2 tablespoons 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, jalapeños, 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 puréed 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.
- Purée 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.
Nutrition
Calories: 389kcalCarbohydrates: 7gProtein: 25gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 90mgSodium: 890mgPotassium: 460mgFiber: 2gSugar: 4gVitamin A: 1012IUVitamin C: 23mgCalcium: 88mgIron: 1mg
