Green Soup with Sea Bass (Caldo Verde De Robalo)

4 servings
50% would make this recipe for Green Soup with Sea Bass (Caldo Verde De Robalo) again.

Try this Green Soup with Sea Bass (Caldo Verde De Robalo) recipe, or post your own recipe for Green Soup with Sea Bass (Caldo Verde De Robalo)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Green Soup with Sea Bass (Caldo Verde De Robalo) Ingredients

Juice of 2 limes	2 Fresh jalapenos; chopped
2 Garlic cloves; minced	10 Cilantro sprigs
Salt	3 Sprigs Fresh epazote sprigs
4 Sea bass fillets; (6 oz ea)	(or 1/2 tbspn dried epazote)
1 qt Fish stock	6 Fresh hoja santa leaves
8 Tomatillos; peeled,	2 tb Butter

Instructions for Green Soup with Sea Bass (Caldo Verde De Robalo)

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.

Main Ingredient: SoupCuisine: Uncategorized