Caldo de Dentón Salpreso (Salted Snapper Broth)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Easy
Ingredients
10
cup(s) water
4
piece(s) salted snappers, cut in half
3
piece(s) green plantains, peeled and broken by hand
2
piece(s) white onions, peeled and chopped
4
piece(s) green onion stalks, chopped
2
piece(s) large ripe tomatoes, peeled and chopped
3
bunch basil
1
tbsp bija (annatto)
2
tbsp lard (or oil)
4
piece(s) wild cilantro
pinch salt and pepper to taste
Directions
- Wash the snappers very well and put in boiling water for 10 minutes to desalt them.
- Discard the water and set the fish aside.
- In the 10 cups of water, cook the plantains for 25 minutes on high heat.
- Separately, sauté the onions, tomato, bija in the lard (or oil), and add to the broth with the fish, pepper and cumin.
- Cover and let simmer for 20 minutes on low heat.
- Add the cilantro, taste for salt and serve.
- Caldo de gasapo Guapi, CauCa