CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)

Caldo de Pescado a la Celia Cruz (Fish Soup) image

Provided by Rona Berg

Time 1h

Yield Four servings

Number Of Ingredients 14

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1 whole grouper or sea bass (about 1 1/2 pounds)
2 cloves garlic, chopped
1 medium onion, quartered
1/2 teaspoon dried thyme
1 bay leaf
10 black peppercorns
2 tablespoons olive oil
1/2 green pepper, seeded and chopped
4 plum tomatoes, peeled, seeded and chopped
1/8 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 medium potatoes, peeled and cut into 1/2-inch cubes
Salt to taste
2 tablespoons chopped cilantro, or to taste

Steps:

Have the fishmonger fillet the grouper and reserve the head and bones.
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.
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.
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.