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Caldo Santo (Puerto Rican Coconut Seafood Stew)
SENSE AND EDIBILITY24Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 15 mL olive oil (or achiote oil)
- 200 grams white onion (peeled and thinly sliced)
- 1/3 cup sofrito
- 2 Tbsp. garlic (peeled and minced)
- 1 1/2 inches ginger (piece, 1 tablespoon, peeled and minced)
- 4 cups fish stock
- 3 cups coconut milk
- 1/4 cup Manzanilla olives (about 12)
- 1 Tbsp. capers
- 2 bay leaves (large)
- 1 Tbsp. adobo (plus more to taste)
- 1 1/2 tsp. sazón (con achiote y culantro)
- 1/2 tsp. black pepper
- 1/4 tsp. ground allspice (optional)
- 1/2 lb. yuca (cassava peeled and cut into 1/2-inch cubes)
- 1/2 lb. batata (boniato peeled and cut into 1/2-inch cubes)
- 1/2 lb. calabaza (Kabocha squash peeled and cut into 1/2-inch cubes)
- 2 green plantains (large)
- 1 lb. jumbo shrimp (peeled and deveined)
- 1 lb. bacalao (salted cod desalinated and cut into 1-inch chunks)
- 1 lb. red snapper (cut into 1-inch chunks)
- 1/2 lb. lump crab meat
- avocado (sliced)
- lime wedges
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