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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 gross | Hoja santa leaves |
| 2 gross | Spri fresh epazote; or use 1 tablespoon |
| | Dried, crumbled |
| 1 klein | White Onion coarsely chopped |
| 2 | cloves garlic |
| 2 | Fresh jalapeno chiles; sliced (2 to 3) |
| 4 Tasse | Fish stock |
| 2 Esslöffel | Lard; preferably |
| | Homemade, or use |
| | butter |
| 4 | Sea bass fillets; (6-ounce) |
| | salt |
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Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 cup of the fish stock, or as needed, and puree to a smooth paste. Heat the lard or butter in a Dutch oven or large saucepan until bubbly over medium heat. Add the pureed mixture and cook, stirring constantly, for 3 minutes. Add the remaining stock and bring to a boil. Lower the heat and simmer for 5 minutes. Taste and add salt if needed. Add the fish fillets and simmer about 4 to 5 minutes, or until firm to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately.
Restaurant, Nyc
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