Caldo de Pescado
(Fish Soup) Recipe

Origin: Aruba      Period: Traditional

Ingredients:

1 whole grouper or sea bass (about 650g)
2 garlic cloves, chopped
1 onion, quartered
1/2 tsp dried thyme
1 bay leaf
10 whole black peppercorns
2 tbsp olive oil
1 green bell pepper, de-seeded and chopped
4 plum tomatoes, blanched, peeled, de-seeded and chopped
1/8 tsp ground turmeric
1/4 tsp cayenne pepper
2 medium potatoes, peeled and cut into 1cm dice
2 tbsp coriander (cilantro), chopped
salt, to taste

Caldo de Pescado
(Fish Soup) Preparation:

Method:

Clean, de-scale and then fillet the fish (but reserve the head and bones). Add the heads and bones to a large stock pot along with one clove of garlic, the onion, thyme, bay leaf and peppercorns. Pour 2l of water over everything then bring the mixture to a boil. Continue cooking for a further 20 minutes to form a fish stock. After this tmes strain and reserve the stock, setting it aside (discard the fish trimmings and vegetables).

Add the olive oil to a pan over high heat and use to fry the remaining garlic and green bell pepper for 2 minutes. Now stir-in the tomatoes, turmeric, cayenne pepper and potatoes. Add the reserved stock and season to taste with salt. Bring to a boil, reduce to a simmer and cook for 15 minutes.

Cut the fish fillets into 1cm pieces, removing any pin bones you find. Add the fish to the soup, return to a simmer and cook for 10 minutes. Adjust the seasoning, if needed, stir-in the coriander then ladle the soup into warmed soup bowls. Serve hot.

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