Green Soup with Sea Bass (Caldo Verde De Robalo)

Ready in 1 hour
2 review(s) averaging 1. 50% would make again

Top-ranked recipe named "Green Soup with Sea Bass (Caldo Verde De Robalo)"

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Try this Green Soup with Sea Bass (Caldo Verde De Robalo) recipe, or contribute your own. "Cilantro" and "Times" are two tags used to describe Green Soup with Sea Bass (Caldo Verde De Robalo).


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

Original recipe makes 4 servings



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 -

Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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townsendtom 8 years ago

Not my fav
Lilbama 10 years ago

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