Caldo de Pescado a la Celia Cruz (Fish Soup)

Ingredients

• 1 whole grouper or sea bass (about 1 1/2 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 1/2-inch cubes
• Salt to taste
• 2 tablespoons chopped cilantro, or to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 36 grams protein; 62 milligrams cholesterol; 188 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Have the fishmonger fillet the grouper and reserve the head and bones.
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.
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.
4. Cut the fish fillets into 1/2-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.

1 hour