Caldo de Pescado a la Celia Cruz (Fish Soup)
Published October 31, 1992
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 whole grouper or sea bass (about 1 ½ pounds)
2 cloves garlic, chopped
1 medium onion, quartered
½ teaspoon dried thyme
1 bay leaf
10 black peppercorns
2 tablespoons olive oil
½ green pepper, seeded and chopped
4 plum tomatoes, peeled, seeded and chopped
⅛ teaspoon turmeric
¼ teaspoon cayenne pepper
2 medium potatoes, peeled and cut into ½-inch cubes
Salt to taste
2 tablespoons chopped cilantro, or to taste
Nutritional analysis per serving (4 servings)
26 grams carbs; 136 milligrams cholesterol; 338 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 909 milligrams sodium; 34 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Have the fishmonger fillet the grouper and reserve the head and bones.
- Step 2
Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
- Step 3
Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
- Step 4
Cut the fish fillets into ½-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.
Private Notes