Caldo de Pescado a la Celia Cruz (Fish Soup)
- Total Time
- 1 hour
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Ingredients
- 1whole grouper or sea bass (about 1½ pounds)
- 2cloves garlic, chopped
- 1medium onion, quartered
- ½teaspoon dried thyme
- 1bay leaf
- 10black peppercorns
- 2tablespoons olive oil
- ½green pepper, seeded and chopped
- 4plum tomatoes, peeled, seeded and chopped
- ⅛teaspoon turmeric
- ¼teaspoon cayenne pepper
- 2medium potatoes, peeled and cut into ½-inch cubes
- Salt to taste
- 2tablespoons chopped cilantro, or to taste
Nutritional analysis per serving (4 servings)
338 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 34 grams protein; 909 milligrams sodium
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.
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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