
By senseandedibility.com
Caldo Santo (Puerto Rican Coconut Seafood Stew)
Instructions
Prep:45minCook:40min
Use your favorite seafood and fish and a variety of tubers to make this popular Puerto Rican Lenten soup. Prep time doesn't include 2 1/2 hours to desalinate the bacalao.
Updated at: Sat, 29 Mar 2025 21:17:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories682.5 kcal (34%)
Total Fat28.7 g (41%)
Carbs42.5 g (16%)
Sugars6.8 g (8%)
Protein64.5 g (129%)
Sodium4732.5 mg (237%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

olive oil
or achiote oil

1white onion
medium, peeled and thinly sliced

⅓ cupsofrito

5 clovesgarlic
peeled and minced

1.5 inchginger
piece, peeled and minced

4 cupsfish stock

3 cupscoconut milk

¼ cupmanzanilla olives

1 tablespooncapers

2bay leaves
large

1 tablespoonadobo
plus more to taste

1 ½ teaspoonssazón con achiote y culantro

½ teaspoonblack pepper

¼ teaspoonground allspice
optional

0.5 poundyuca
cassava, peeled and cut into 1/2-inch cubes

0.5 poundbatata
boniato, peeled and cut into 1/2-inch cubes

0.5 poundcalabaza
Kabocha squash, peeled and cut into 1/2-inch cubes

2green plantains
large

1 poundshrimp
jumbo, peeled and deveined

1 poundsalted cod
bacalao, desalinated and cut into 1-inch chunks

1 poundred snapper
cut into 1-inch chunks

0.5 poundlump crab meat

avocado
sliced

lime wedges
Instructions
View on senseandedibility.com
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