Caldo Santo [Fish with Coconut Milk Stew from Puerto Rico]

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is less expensive.

Prepare the red snapper by ensuring it is clean and the scales are removed.

Chop and peel the malanga, giottia potato, and pumpkin.

In a caldero, heat some oil and add a little salt.

Sear the fish in the hot oil for a couple of minutes on each side until slightly cooked.

Remove the fish and set aside.

In the same caldero, add a couple of drops of the oil used for searing the fish and add the anato seeds.

Immediately add 5 cups of coconut milk to the caldero and mix.

Add the chopped malanga, giottia potato, and pumpkin to the coconut milk.

Add minced garlic and fresh cilantro to the mixture.

Return the seared fish to the caldero and mix gently.

Cover the caldero and let it simmer on medium heat for about 20 minutes.

Check the doneness of the potatoes and malanga by pinching them to see if they are soft.

Adjust salt to taste and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary