Caldo Santo (Puerto Rican Coconut Seafood Stew)

Name: Caldo Santo (Puerto Rican Coconut Seafood Stew)
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: American, Latin American
Ingredients: tablespoon (15 milliliters) olive oil (or achiote oil); 1 medium (1 1/2 cups or 200 grams) white onion (peeled and thinly sliced); 1/3 cup (85 grams) sofrito; 5 cloves (2 tablespoons) garlic (peeled and minced); 1 1/2 inch piece (1 tablespoon) ginger (peeled and minced); 4 cups (1 liter) fish stock; 3 cups (750 milliliters) coconut milk; 1/4 cup (about 12) manzanilla olives; 1 tablespoon capers; 2 large bay leaves; 1 tablespoon adobo (plus more to taste); 1 1/2 teaspoons (1 packet) sazón con achiote y culantro; 1/2 teaspoon black pepper; 1/4 teaspoon ground allspice (optional); 1/2 pound (455 grams) yuca (cassava) (peeled and cut into 1/2-inch cubes); 1/2 pound (455 grams) batata (boniato) (peeled and cut into 1/2-inch cubes); 1/2 pound (455 grams) calabaza (Kabocha squash) (peeled and cut into 1/2-inch cubes); 2 large green plantains; 1 pound (460 grams) jumbo shrimp (peeled and deveined); 1 pound (460 grams) bacalao (salted cod) (desalinated and cut into 1-inch chunks); 1 pound (460 grams) red snapper (cut into 1-inch chunks); 1/2 pound (225 grams) lump crab meat; sliced avocado; lime wedges

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: Fri, 04 Sep 2026 05:18:32 GMT