Caldo Verde De Robalo (Green Soup With Sea Bass) Recipe

• 4 lrg Hoja santa leaves
• 2 lrg Spri fresh epazote, or possibly use 1 Tbsp. dry, crumbled
• 1 sm White onion, coarsely minced
• 2 x Garlic cloves
• 2 x Fresh jalapeno chiles, sliced (2 to 3)
• 4 c. Fish stock
• 2 Tbsp. Lard, preferably homemade, or possibly use butter
• 4 x Sea bass fillets, (6-oz) Salt to taste

1. Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 c. of the fish stock, or possibly as needed, and puree to a smooth paste.
2. Heat the lard or possibly butter in a Dutch oven or possibly large saucepan till bubbly over medium heat.
3. Add in the pureed mix and cook, stirring constantly, for 3 min.
4. Add in the remaining stock and bring to a boil.
5. Lower the heat and simmer for 5 min.
6. Taste and add in salt if needed.
7. Add in the fish fillets and simmer about 4 to 5 min, or possibly till hard to the touch.
8. Transfer the fish filets to soup bowl and divide the stock among them.
9. Serve immediately.
10. Yield: 4 servings

santa, fresh epazote, white onion, garlic, jalapeno chiles, stock, lard, bass fillets

Taken from cookeatshare.com/recipes/caldo-verde-de-robalo-green-soup-with-sea-bass-97821 (may not work)