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Ingredients
- 4 lrg Hoja santa leaves
- 2 lrg Spri fresh epazote, or possibly use 1 Tbsp. dry, crumbled
- 1 sm White onion, coarsely minced
- 2 x Garlic cloves
- 2 x Fresh jalapeno chiles, sliced (2 to 3)
- 4 c. Fish stock
- 2 Tbsp. Lard, preferably homemade, or possibly use butter
- 4 x Sea bass fillets, (6-oz) Salt to taste
Directions
- Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 c. of the fish stock, or possibly as needed, and puree to a smooth paste. Heat the lard or possibly butter in a Dutch oven or possibly large saucepan till bubbly over medium heat. Add in the pureed mix and cook, stirring constantly, for 3 min. Add in the remaining stock and bring to a boil. Lower the heat and simmer for 5 min. Taste and add in salt if needed. Add in the fish fillets and simmer about 4 to 5 min, or possibly till hard to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1069g | |
| Calories 420 | |
| Calories from Fat 284 | 68% |
| Total Fat 31.55g | 39% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 3107mg | 129% |
| Potassium 952mg | 27% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.6g | 2% |
| Protein 20.54g | 33% |
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