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Name: Caldo Verde De Robalo (Green Soup with Sea Bass)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Fresh jalapeno chiles;; 4 c Fish stock; 2 tb Lard; preferably; 2 lg Spri fresh epazote; or use 1; ; butter; ; homemade, or use; Salt to taste; ; dried, crumbled; 2 Garlic; 4 lg Hoja santa leaves; 4 Sea bass fillets; (6-ounce); 1 sm White onion; coarsely

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INGREDIENTS

2 Fresh jalapeno chiles;
4 c Fish stock
2 tb Lard; preferably
2 lg Spri fresh epazote; or use 1
; butter
; homemade, or use
Salt to taste
; dried, crumbled
2 Garlic
4 lg Hoja santa leaves
4 Sea bass fillets; (6-ounce)
1 sm White onion; coarsely

Servings

INSTRUCTIONS

Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 cup of the fish stock, or as needed, and puree to a smooth paste. Heat the lard or butter in a Dutch oven or large saucepan until bubbly over medium heat. Add the pureed mixture and cook, stirring constantly, for 3 minutes. Add the remaining stock and bring to a boil. Lower the heat and simmer for 5 minutes. Taste and add salt if needed. Add the fish fillets and simmer about 4 to 5 minutes, or until firm to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately. Yield: 4 servings NOTES : Recipe Courtesy of Zarela Martinez, owner Zarelas Restaurant, NYC Recipe by: IN FOOD TODAY SHOW #IND019

NOTES

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Caldo Verde De Robalo (Green Soup with Sea Bass)

2 Fresh jalapeno chiles;
4 c Fish stock
2 tb Lard; preferably
2 lg Spri fresh epazote; or use 1
 ; butter
 ; homemade, or use
 Salt to taste
 ; dried, crumbled
2 Garlic
4 lg Hoja santa leaves
4 Sea bass fillets; (6-ounce)
1 sm White onion; coarsely

Place the hoja santa, epazote, onion, garlic and jalapenos in the  container of the blender with 1/2 cup of the fish stock, or as  needed, and puree to a smooth paste. Heat the lard or butter in a  Dutch oven or large saucepan until bubbly over medium heat. Add the  pureed mixture and cook, stirring constantly, for 3 minutes. Add the  remaining stock and bring to a boil. Lower the heat and simmer for 5  minutes. Taste and add salt if needed. Add the fish fillets and  simmer about 4 to 5 minutes, or until firm to the touch. Transfer the  fish filets to soup bowl and divide the stock among them. Serve  immediately.    Yield: 4 servings        NOTES : Recipe Courtesy of Zarela Martinez, owner Zarelas  Restaurant, NYC    Recipe by: IN FOOD TODAY SHOW #IND019

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Nutrition

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Serving Size: 1 Serving (940g)
Recipe Makes: 1 servings

Calories: 170
Calories from Fat: 68 (40%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.3g
Cholesterol 9.3mg		3 %
Sodium 1610.2mg		56 %
Potassium 1372.7mg		36 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.4g
Protein 21.5g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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